Pumpkin Soup in Baked Mini PumpkinsJaime Mormann Richardson
Pumpkin Soup in Baked Mini Pumpkins
- 6 mini pumpkins, or one for each serving*
- 4 tablespoons butter, melted
- kosher salt
- 1 shallot, finely minced
- 1/2 small onion, finely minced
- 1/4 cup apple cider
- 1 cup canned pumpkin
- 1-2 cups chicken stock
Preheat oven to 400 degrees. Slice the tops of the mini pumpkins off, and scoop out seeds. Brush with some of the melted butter and sprinkle with salt. Place on a baking sheet and cook for 35 minutes.
Meanwhile, place the remaining butter in a nonstick skillet, and add in shallots and onion. Cook until translucent. Pour in cider, pumpkin, and enough chicken stock to achieve desired consistency.
When the mini pumpkins are cooked, place on serving dishes and spoon in soup.
- Be sure to use only mini pumpkins that have not been treated chemically, and are fit for consumption.