| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Dutch |
Toohot07 |
6 |
servings |
INGREDIENTS
| 6 |
sm |
Unblemished pumpkins -; (6" to 7" dia) |
| 1 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Ground nutmeg |
| 1/2 |
ts |
Ground allspice |
| 1/4 |
ts |
Cloves |
| 2 1/2 |
ts |
Salt |
| 3/4 |
ts |
Freshly-ground black pepper |
| 2 |
tb |
Butter |
| 1 |
tb |
Olive oil |
| 1 |
md |
Pumpkin -; (10" to 11" dia) |
| 2 |
lg |
Onions; chopped |
| 4 |
|
Garlic cloves; minced or pureed |
| 1 |
|
Yukon Gold potato; peeled and diced |
| 6 |
c |
Chicken or Vegetable Stock; see * Note |
| 1/2 |
c |
Crema; see * Note |
|
|
(or creme fraiche or sour cream) |
INSTRUCTIONS
* Note: See the "Vegetable Stock" and "Crema" recipes which are included in
this collection.
Preheat oven to 375 degrees. Prepare the small pumpkins as though you were
making jack-o-lanterns, cutting off and reserving top, scooping out seeds
and reserving, but stopping short of carving the face. Set aside. Repeat
preparation with the medium pumkin, then cut it into wedges along its
natural grooves. Peel each wedge with a sharp swivel peeler. Cut flesh into
2 inch chunks and set aside. In a small bowl combine ground spices with 1/2
teaspoon salt and 1/4 teaspoon pepper. Sprinkle this mixture into pumpkin
cavities, dividing evenly. Cut 1 tablespoon butter into bits and divide
between pumpkins. Replace pumpkin tops and place pumpkins in a shallow
roasting pan. Roast 30 to 40 minutes (verify) until tender when pierced
with a knife but still intact. Remove from oven and set aside. While
pumpkins are roasting, prepare the soup: Heat remaining butter along with
olive oil over medium-high heat in large pot or Dutch oven until foamy. Add
onions and remaining salt and pepper and cook 5 minutes until softened and
beginning to color. Add garlic and cook 1 minute to release its flavor. Add
diced potato, chunked pumpkin flesh and stock and bring to a simmer. Reduce
heat and simmer 30 minutes until potatoes and pumpkin are completely soft.
Pass soup through a food mill fitted with the fine blade into a clean pot.
Whisk in cream, taste and adjust seasoning and set aside. Roasted pumpkins
and soup should be done at about the same time. To serve, remove tops from
pumpkins and use a melon baller to scoop balls of pumpkin flesh, leaving
them in their respective pumpkins. Carefully ladle soup into each pumpkin,
filling about 2/3 full. Replace pumpkin tops, place each pumpkin on a
plate, and serve. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6294 broadcast 10-30 1996) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
10-31-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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