Mini Pumpkin Soup With Blue Cheese And Toasted Pumpkin Se

INGREDIENTS

INSTRUCTIONS

Cut the top 1/4 off 4 pumpkins, reserving the lids. Cut the remaining
4 pumpkins in half. Reserve seeds from 2 pumpkins.  Bake the pumkins,
cut side down, on lightly oiled baking sheets in a  preheated 350
degree oven for 40 minutes or until they are tender.  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 pumpkin so that it retains its  shape.  In a skillet
cook the onion in butter over low heat, stirring, until  the onion is
softened. Add the pumpkin pulp, the chicken stock and  the water and
simmer the mixture 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.  Reduce the oven heat
to 250 degrees. In a bowl, toss the reserved  seeds with the oil and
salt to taste and spread them out on an  ungreased baking sheet. Bake
the seeds in the middle of the oven,  stirring occasionally, for 1 hour
to 1 1/2 hours or until they are  golden and crisp.  Heat the soup and
warm the hollowed out pumpkin shells in the oven.  Arrange the shells
in 4 soup plates, fill each shell with some of the  soup and ladle some
additional soup around each shell. Sprinkle some  crumbled blue cheese
and toasted pumpkin seeds on top of each soup  and serve with the lid
on top.  Yield: 4 cups  Converted by MC_Buster.  Recipe by: COOKING
LIVE  SHOW #CL9222  Converted by MM_Buster v2.0l.

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