Name: Pumpkin Tureen
Ingredients: 7 oz Pumpkin; 8 inch diameter; 1 c Onion; finely minced; 2 sl Rye bread; diced; 1/2 c Swiss cheese; shredded, packed; 2 ts Dijon mustard; 1 1/2 c Milk; lowfat or soy, o.k.; 1 1/2 c Vegetable broth; stock, bouillon or water; 1 ts Salt; Black pepper; to taste; Cayenne; to taste; Nutmeg; to taste; Rye croutons; optional

While the will is the ultimate determiner of all choices, it is influenced in its choices by the strongest forces brought to bear upon it. These compelling forces come from a variety of sources. It may be the subtle suggestions of Satan and his world system (Eph. 2:2) or the evil enticements of our own sinful nature (Jas. 1:14). It may be the urgent voice of conscience, the earnest reasoning of a loving friend, or the quiet prompting of the Holy Spirit. But from whatever source these compelling forces come, they reach our wills through either our reason or our emotions.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Vegetarian	Healthy and, Soups & ste, Vegetarian	4	Servings

INGREDIENTS

7	oz	Pumpkin; 8 inch diameter
1	c	Onion; finely minced
2	sl	Rye bread; diced
1/2	c	Swiss cheese; shredded, packed
2	ts	Dijon mustard
1 1/2	c	Milk; lowfat or soy, o.k.
1 1/2	c	Vegetable broth; stock, bouillon or water
1	ts	Salt
		Black pepper; to taste
		Cayenne; to taste
		Nutmeg; to taste
		Rye croutons; optional

INSTRUCTIONS

Preheat oven to 350.
Prepare the pumpkin as though you were going to make a jack-o-lantern, but
stop short of carving the face. (cut off the top; remove the seeds and
stringy stuff.)
Place onion, bread, cheese, horseradish, and mustard inside the pumpkin.
Mix with your hands until well combined.
Add milk and broth (as much as will fit - you can adjust the amounts) along
with the seasonings. Stir it up.
Line the pumpkin lid with a piece of foil, and place it on top. Fill the
ungreased pumpkin in an ungreased baking pan.
Bake until the pumpkin is tender (about two hours). To test for tenderness,
remove the lid, and gently stick a fork into the side. It should go in
easily.
To serve: Scoop deeply to bring up some pumpkin pieces from the sides and
bottom along with the soup. If desired, top with some crunchy rye croutons.
NOTES : no kettle necessary! This wonderful filling soup gets baked right
inside the pumpkin, and the whole tureen can be brought to the table as an
edible centerpiece.  For the broth you can use homemade stock (p.3),
vegetable bouillon, or canned vegetable broth. Water will work if you are
brothless.
Recipe by: Mollie Katzen/The Enchanted Broccoli Forest
Posted to MC-Recipe Digest V1 #822 by Lynn Cage <ltcage@onr.com> on Oct 1,
1997

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“Some people look down on others because they don’t look UP to God.”