The name of this recipe says it all! This was easy, fun, and has a very delicate flavor. (Picture coming soon!)
Prep: 15 minutes; Bake 1-1 1/4 hours; Total time: 1 1/2 hours
Ingredients
- 7-8 pound pumpkin
- 4 T butter
- Salt & pepper
- 1 c minced white portions of leeks (or onions)
- 1/2 minced carrots
- 1/2 cup minced celery
- 4 cups beef broth
- 1 cup peeled, seeded and chopped tomatoes
- 1/4 cup rice
- Bay leaf
- 1 cup sour cream (optional)
- 3 T chives (optional)
Directions
- Preheat the oven to 400.
- Cut a lid from the pumpkin, leaving the stem on as a handle.
- Clean out pumpkin (reserve the seeds for roasting).
- Melt 2 T of the butter and brush it on the inside of the pumpkin. Sprinkle with salt and pepper.
- Bake for 20 minutes.
- Meanwhile, saute the minced vegetables in 2 T butter until wilted, 5-10 minutes.
- Add broth; heat to boiling.
- Add tomatoes and season to taste.
- Place rice in pumpkin. Add boiling broth and vegetable mixture, then bay leaf on top.
- Replace the lid and bake for 45-60 minutes, or until pumpkin is tender but not soft.
- Place on a serving dish, and serve by ladling out the soup while scraping out a portion of pumpkin with each serving.
- Garnish with sour cream and chives, if desired.
