Miniature Pumpkin Soup In The Shell
Ingredients
1/2 cup onion thinly sliced
1 1/2 tablespoons unsalted butter
3 cups chicken stock
1/4 cup Parmesan cheese freshly grated
Chopped fresh parsley for garnish
Preparation
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Scrape most of the pulp out of the remaining pumpkins, leaving just enough in each so that it retains its shape.
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Ladle about 1/2 cup of soup into each of 4 heated soup bowls and put one ofthe hollowed-out reheated pumpkin shells on top. Fill each pumpkin shell with the soup and garnish with a sprinkling of the Parmesan and some of the parsley. Top with the reserved lids.
Tools
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Yield:
4.0 servings
Added:
Friday, December 10, 2010 - 1:02am