Miniature Pumpkin Soup in the Shell

1. 1

   Cut the top 1/4 off 4 pumpkins, reserving the lids and discard the seeds.

2. 2

   Cut the remaining pumpkins in half and discard the seeds.

3. 3

   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.

4. 4

   (Remove the lids after about 20 minutes.)

5. 5

   When they are cool enough to handle, scrape all the pulp out of the halved pumpkins.

6. 6

   Scrape most of the pulp out of the remaining pumpkins, leaving just enough in each so that it retains its shape.

7. 7

   In a skillet cook the onion in the butter over low heat, stirring, until it is softened.

8. 8

   Add the sage and cook for 2 minutes.

9. 9

   Add the pumpkin pulp and chicken stock and simmer for 20 minutes.

10. 10

    Puree the mixture in batches in a blender and transfer it to a saucepan.

11. 11

    Stir in salt and pepper to taste and water to thin the soup if necessary.

12. 12

    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.

13. 13

    Fill each pumpkin shell with the soup and garnish with a sprinkling of the Parmesan and some of the parsley.

14. 14

    Top with the reserved lids.

* Per serving · 4 servings · Values may vary.