Pumpkin Soup in a Pumpkin

recipe

Pumpkin Soup in a Pumpkin

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I’ve always liked soup with plenty of bits and bobs in it, and this one has its fair share. Once you’ve prepared the pumpkin, all there is to do is fill it up and pop it into the oven.

Ingredients

1 x 1.75-2.25kg pumpkin
15g butter
salt and freshly ground black pepper
50g long-grained rice
2 shallots, finely chopped
2 cloves garlic, peeled and finely chopped
2 sprigs fresh thyme
1 sprig fresh rosemary
1 tbsp fresh parsley, finely chopped
600-900ml milk
25g Parmesan cheese, freshly grated
crisp croutons to serve

Serves: 4 Preparation: 20 Cook Time: 150 Total Time: 170min

Directions

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Preheat the oven to //gas mark
Using a sharp knife, cut a lid off the pumpkin. Scrape out the seeds and threads inside and discard.
Rub the butter around the inside of the pumpkin and season generously with salt and pepper.
Place rice, shallots and garlic in the pumpkin. Add the thyme, rosemary and parsley.
Bring the milk to the boil and pour enough into the pumpkin to almost fill it.
Cover with its lid, then wrap foil loosely around it, taking care not to spill the contents. Stand it in a roasting tin and bake for #-# hours until the inside is tender.
If you can find them, fish out the herb twigs, then stir the Parmesan into the soup, taste and adjust the seasoning. As you serve the soup, scrape out some of the softened pumpkin with each spoonful. Pass croutons around separately.