Peter Pumpkin Eaters Stuffed Pumpkin Soup Recipes

STUFFED PUMPKIN DINNER

Steps:

• Wash pumpkin; cut a 6-in. circle around top stem. Remove top and set aside; discard seeds and loose fibers from inside. Place pumpkin in a large Dutch oven. Fill with boiling water to a depth of 6 in.; add 1/2 teaspoon salt. Cover and simmer for 30 minutes or until the pumpkin is almost tender but holds its shape. Carefully remove and drain well; pat dry. , In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain well. Cool slightly; place in a large bowl. Add rice, tomato sauce, ham, eggs, garlic, oregano, pepper, vinegar and remaining salt. , Place pumpkin in a shallow sturdy baking pan. Firmly pack beef mixture into pumpkin; replace top. Leaving pan uncovered, bake at 350° for 1 hour. Let stand for 10 minutes. Remove the top; if desired, use paper towel to remove excess moisture from top of meat. Slice pumpkin into wedges.

PETER PUMPKIN EATER'S STUFFED PUMPKIN SOUP

Steps:

• Cut a fairly wide lid in the top of the pumpkin.
• Scoop out the seeds and fibers but save the seeds to roast later.
• Brush a little cooking oil inside on the pumpkin flesh.
• Set it on an oven-proof serving dish.
• Lay alternate layers of croutons and grated cheese inside the pumpkin.
• Sprinkle the final layer with salt and pepper and fill with chicken stock, not quite to the top.
• Close the 'tureen' with the pumpkin lid as tightly as possible.
• Place in a 375 degree oven and cook for 1 hour, or until the pulp is tender when tested with a fork.
• Just before serving, stir in the table cream.
• Serve the soup with scoops of cooked pumpkin.