Pumpkin Tureen

== Description ==
The next course is soup... and you do have all those pumpkins already right?
However, the hollow shell makes a picturesque and elegant soup tureen. A large pumpkin shell can hold enough soup for a family gathering or dinner parties while small pumpkin shells are just right for individual servings.
* Contributed by Catsrecipes Y-Group
== Ingredients ==
* 1 a squat pumpkin
== Directions ==
=== Preparing the pumpkin shell ===
# Select a squat pumpkin rather than one that is upright for balance. Field pumpkins used for jack-o-lanterns do not work well. The Cinderella variety or Rouge Vif d'Etampes, as well as many others has the ideal bowl shape.
# Start by washing the pumpkin in warm soapy water rinse well and dry.
# Using a sharp knife, insert the tip about ⅓ of the way down, and cut away the top to form a lid.
# Scoop out the seeds (reserve for roasting) and stringy mass.
# Lightly oil the pumpkin inside and out and sprinkle the inside with salt.
# Place the pumpkin and lid on a parchment lined baking sheet or spray with an oil cooking spray.
# Bake a 325°F for 1 to 1½ hours depending on the size of the shell. This is the tricky part. An over baked shell will not support the weight of the soup so under-baking is preferred.
# Bake the pumpkin shell until it begins to soften.
# Remove from the oven and cool.
# Gently scoop out some of the soft pumpkin from the wall, being careful not to puncture the shell.
# Scrape the cooked pumpkin from the lid as well.
# Use this cooked portion for a pumpkin soup or freeze it for later use.
# Ladle hot soup into the pumpkin and serve.
# The lid can be used as a cover or you can serve the soup uncovered.
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Category:Cathy's Recipes
Category:Halloween Recipes