INGREDIENTS

INSTRUCTIONS

COOKING LIVE SHOW #CL8744  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  Posted to Digest eat-lf.v096.n198
Date: Thu, 24 Oct 1996 14:05:07 -0700 (PDT)  From: "Tina D. Bell"
<tdbell@altair.csustan.edu>

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