6-8 lb. pumpkin (seeds removed and reserved for roasting later). Loosen some of the pumpkin meat - be careful not to cut through the skin of the pumpkin. You will add the pumpkin meat to the broth at the end.

In a large pot:
Sautee 6 Tbl. Butter
1 cup chopped onion
Add about ¾ cup rice (I like long grain and wild rice Rice-A-Roni) – cook until milky OR cook rice ahead of time and add to broth
Add: ½ tsp. sage
1 tsp. salt
¼ cup parsley
4-6 cups chicken stock
1-2 tsp. granulated garlic
1 Tbl. Chicken bouillon (not necessary if you use Rice-A-Roni)
1 cup heavy cream

Cover and simmer for 10 minutes. Place your pumpkin shell on a tray or in a shallow pan. Open your oven door and place this pan on the appropriate rack in the oven. Carefully pour soup into the pumpkin and put its “lid� on top. Cook for 1 hour 15minutes at 350d.

Chop the reserved pumpkin meat and carefully add to the soup – remember this is very hot and steamy. Serve directly out of your “pumpkin pot�.

Optional – add cubed cooked chicken, sweet red peppers, red onions, carrots – whatever you like! �


Number of Servings: 10

Recipe submitted by SparkPeople user RICCILYNN.

 

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