---------- Recipe via Meal-Master (tm) v8.04
       Title: Miniature Pumpkin Soup In The Shell
  Categories: New, Text, Import
       Yield: 1 servings
         8    mini pumpkins (each about
   :          the
   :          size of a large tomato)
       1/2 c  thinly sliced onion
     1 1/2 TB unsalted butter
       1/2 TB minced fresh sage
   :          or 1 teaspoon dried
         3 c  chicken stock
       1/4 c  freshly grated Parmesan
   :          Chopped fresh parsley for
   :          garnish
   Cut the top 1/4 off 4 pumpkins, reserving the lids and
   discard the seeds. Cut the remaining pumpkins in half
   and discard the seeds.
   Bake the pumpkins (including the reserved lids), cut
   side down, on lightly oiled baking sheets in a
   preheated 350 degree oven for 40 minutes or until they
   are tender. (Remove the lids after about 20 minutes.)
   When they are cool enough to handle, scrape all the
   pulp out of the halved pumpkins. Scrape most of the
   pulp out of the remaining pumpkins, leaving just
   enough in each so that it retains its shape.
   In a skillet cook the onion in the butter over low
   heat, stirring, until it is softened. Add the sage and
   cook for 2 minutes. Add the pumpkin pulp and chicken
   stock and simmer for 20 minutes.
   Puree the mixture in batches in a blender and transfer
   it to a saucepan. Stir in salt and pepper to taste and
   water to thin the soup if necessary. Ladle about 1/2
   cup of soup into each of 4 heated soup bowls and put
   one of the hollowed-out reheated  pumpkin shells on
   top. Fill each pumpkin shell with the soup and garnish
   with a sprinkling of the Parmesan and some of the
   parsley. Top with the reserved lids.
   Yield: 4 servings
   Recipe By     : COOKING LIVE SHOW #CL8744
   From: Grace Wagner <wgmm@main.Citynet.Ndate: Mon, 28
   Oct 1996 08:58:23 -0500