Pumpkin Soup


2 ½ lbs. pumpkin (approx.) peeled and cut into cubes

5 cups chicken broth

1 cup chopped onion

3/4 cup white part of scallions

2 cups light or heavy cream

In a large pot, combine the pumpkin, chicken broth, onion, and scallions. Bring to a boil and simmer until the pumpkin is tender. (20-30 mins.?) Puree the mixture in an electric blender or food processor. Return to pot and add the cream.

 Note on peeling pumpkin: First slice off top and bottom, so the pumpkin can rest flat on the cutting board as you peel it. This is most easily done by cutting from top to bottom, vertically, under the skin. When the whole pumpkin is peeled, split it and remove the seeds. You can dry and toast the seeds for a healthy snack.

 Serves 8.

From Craig Claiborne, The New York Times Cookbook


Pumpkin Soup in Pumpkin

Pumpkin Soup II


7-8 lb. pumpkin

4 TB melted butter

1 cup minced white part of leeks (or onions)

½ cup minced carrots

½ cup minced celery

4 cups beef broth

1 cup pelled, chopped tomatoes

1/4 cup rice

bay leaf

sour cream (optional)

Cut a lid from the pumpkin, leaving stem as handle. Clean it out. Brush 2 TB of the melted butter on the pumpkin interior. Sprinkle with salt and pepper. Replace lid and place pumpkin on large pan in over pre-heated to 400 for 20 minutes.

 Meanwhile, saute minced vegetables in 2 TB butter until wilted, 5-10 minutes. Add broth. Heat to boiling point. Add tomatoes and season to taste. Place rice in pumpkin. Add boiling broth with veggies and float bay leaf on top. Cover and bake 45-60 minutes until pumpkin is tender but not soft. Place on serving dish. Ladle out soup, scraping out some pumpkin flesh with each serving. Top with sour cream (and chives) if desired.

 Serves 6-8.

 From The Victory Garden Cookbook.

Calabaza and Crab Soup


3 lbs. calabaza (West Indian pumpkin), with rind off, seeds out, cut in chunks

6 cups chicken broth

1 can crab meat 

Cook calabaza in the chicken broth until soft, about 45 minutes. Mash with potato masher. Add freshly ground pepper and salt if necessary. Add ½ cup sherry. Add crab meat which has been carefully picked over for cartilage. At least minute add 1 pint cream and heat through.