PUMPKIN SOUP IN A PUMPKIN
6 c. chicken stock
2 - 3 c. pared pumpkin, cut into Â½-inch cubes
1 c. thinly sliced onions
1 clove garlic, minced
1 Â½ t. kosher salt
Â½ t. dried thyme leaves
1 med. sugar pumpkin
Â½ c. heavy cream
1 t. chopped fresh parsely
In a covered saucepan, heat the stock, cubed pumpkin, onion, garlic, salt, thyme, and peppercorns to boiling; reduce heat and simmer, uncovered, 20 minutes.
Remove 1/2 cup of the pumpkin with a slotted spoon; reserve.
Simmer remaining pumpkin mixture, uncovered, 20 minutes longer; transfer to a large bowl.
Preheat oven to 350F degrees.
Cut the top off the sugar pumpkin and remove the seeds.
Place the pumpkin on a baking sheet and bake for 20 minutes; set aside in a warm spot.
Puree 2 cups of the pumpkin mixture in a blender or food processor; return pureed mixture to the pot.
Repeat with remaining pumpkin mixture.
Heat pureed mixture to boiling; reduce heat; simmer, uncovered, for 10 minutes.
Stir warm cream and reserved pumpkin into soup.
Place the warmed sugar pumpkin on a platter; ladle the soup in and garnish with parsley.