Meatless Monday: Rosemary’s Rosemary Pumpkin Soup

Rosemary's Rosemary Pumpkin Soup

Rosemary’s Rosemary Pumpkin Soup
Serves 1 to 2, depending on serving size. Recipe is from Helana Brigman. “This recipe comes from a pumpkin-inspired experiment by my friend, Dr. Rosemary Peters. My version follows hers, but I’ve added a few more ingredients.”

1 tsp. finely chopped parsley
1 to 2 tbls. finely chopped fresh rosemary, to taste
2 green onions
1 small baking pumpkin (sugar pumpkin), capped and seeded
Broth (chicken, vegetable, or beef), enough to fill the pumpkin
1/3 cup bread crumbs
2 cloves garlic, minced or pressed
Salt and pepper, to taste
Gruyere or Parmesan cheese, grated, to taste (about 2 ozs.)

1. Preheat oven to 350 degrees. Finely chop parsley, rosemary and green onions. Set aside.

2. Remove the pumpkin’s cap and scoop out excess fibrous filling and seeds. You want the pumpkin to be “clean” before baking it. Fill pumpkin to the top with broth, herbs, onions, bread crumbs, garlic and a healthy serving of salt and pepper. Garnish with grated cheese to taste.

3. Place pumpkin with top on on a circular baking sheet (I used a pie pan) and bake in oven for 45 minutes to an hour or, until pumpkin appears to have softened and broth has reduced by a little more than one-fourth.

4. Remove pumpkin from oven and uncover. Allow to sit for about 5 minutes before serving. Serve with crusty french bread, and enjoy!

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