PUMPKIN SOUP (SERVED IN THE SHELL)

Pumpkin Soup (Served in the Shell) image

Provided by Imagenie

Categories Pork

Time 1h45m

Yield 12 cups, 6-8 serving(s)

Number Of Ingredients 10

6 lbs pumpkin, perferably a sugar pumpkin
3 tablespoons unsalted butter
1 onion, sliced thin
2 carrots, grated course
2 cups chicken broth
3 cups water, plus if desired, add water for thinning soup
1 bay leaf
1/2 cup heavy cream
6 ounces kielbasa
1/3 cup fresh parsley, minced

Steps:

Slice off stem of pumpkin, 2-1/2 inches from the top, reserve, scrape out the seeds and membranes.
Brush the inside with 1-1/2 tablespoons of melted butter.
Top pumpkin with stem and bake in a shallow pan at 375 degree oven for 1-1/4 hours or until plup is tender. Let cool in pan.
In a large heavy saucepan, cook onion in butter until soft. Add carrots, broth, 3 cups water andd bay leaf and simmer until carrots are tender. Discard bay leaf.
Discard any liquid in the pumpkin and scoup out pulp leaving 1/4 inch thick shell.
In a blender, puree pulp with carrot mixture in batches.
Transfer the puree to a kettle and stir in cream and salt and pepper to taste.
(You can prepare, to this point, 1 day ahead if desired, and chill in a baking dish.).
Slice part of the sausage into 8 thin rounds. then slice the rest, quartered lengthwise and then sliced thin. In a heavy skillet, cook the sausage over moderate heat, stirring until light brown and drain on paper towel.
Reserve the 8 sausage rounds, stir the other sausage pieces into the soup and stir soup over moderate heat, (thin with water if needed), until hot.
Heat the shell, if needed, in 375 degree oven until warm and ladle soup into shell.
Garnish with parsley and sausage rounds.
Serve with breadsticks, or your favorite crusty bread.