Newspaper article St Louis Post-Dispatch (MO)

Use Pumpkin Shell for Stuffing, Soup

Newspaper article St Louis Post-Dispatch (MO)

Use Pumpkin Shell for Stuffing, Soup

Article excerpt

WHOLE pumpkins usually appear on our tables or front porch steps only at Halloween. For many years, I never thought of pumpkins as more than jack-o'-lanterns.

My conversion from pumpkin carver to pumpkin eater began at a dinner party one Halloween. The host presented a sweet bisque served out of an edible tureen - a large, hollowed-out pumpkin. A small sliver planed from the bottom kept the pumpkin standing steady. He set it on a white platter and decorated the base with dark-green grape leaves. It made a memorable presentation - and the rich flavor of fresh pumpkin permeated the soup.

At my next party, I copied the idea. Not wanting to wrestle with a huge pumpkin, I bought enough Jack-Be-Little miniature pumpkins for each guest. No bigger than 4 to 5 inches across, they made perfect dishes for individual servings of soup and for a pumpkin pudding I served for dessert. ***** Jack-Be-Littles are sold in many supermarkets. This stuffing is delicious alongside traditional Thanksgiving fare. (* This recipe appeared only in ZONE NORTH and ILLINOIS *) MINIATURE BAKED PUMPKINS WITH HERBS AND BREAD CUBES 4 miniature pumpkins 2 cups cubed rye or whole-wheat bread 1/2 cup thinly sliced carrots 1 cup diced onions 1/2 cup defatted broth 1/2 cup diced celery 1 teaspoon dried marjoram 1 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon ground black pepper 1/4 cup minced fresh parsley 2 tablespoons olive oil Preheat oven to 325 degrees. Cut tops off pumpkins; reserve. Scoop out seeds and membrane and set pumpkins on large baking sheet. Combine bread cubes, carrots, onions, broth, celery, marjoram, basil, oregano, pepper, parsley and oil in bowl; toss well. Pack tightly into pumpkin cavities. Cover with tops. Bake until pumpkin shells are tender, about 45 minutes. Serve hot. Yield: 4 servings. ***** (* This recipe appeared only in ZONE NORTH *) SAVORY PUMPKIN SOUP IN PUMPKIN TUREEN 2 1/2 cups pumpkin puree (canned or fresh) 2 cups defatted broth Juice of 2 oranges 1/2 cup dry sherry, white wine or water 1 small onion, chopped 1/3 cup diced celery 2 cloves garlic, minced 1/2 teaspoon ground cinnamon 1 teaspoon ground cardamom 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 cup low-fat sour cream 1 (12-inch) fresh pumpkin, top removed and seeds and membrane scooped out Chopped fresh parsley, for garnish Blend pumpkin with broth and orange juice in blender. …

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