CSA Challenge: Pumpkin with Soup Inside

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
  1. Preheat the oven to 400.
  2. Cut a lid from the pumpkin, leaving the stem on as a handle.
  3. Clean out pumpkin (reserve the seeds for roasting).
  4. Melt 2 T of the butter and brush it on the inside of the pumpkin. Sprinkle with salt and pepper.
  5. Bake for 20 minutes.
  6. Meanwhile, saute the minced vegetables in 2 T butter until wilted, 5-10 minutes.
  7. Add broth; heat to boiling.
  8. Add tomatoes and season to taste.
  9. Place rice in pumpkin. Add boiling broth and vegetable mixture, then bay leaf on top.
  10. Replace the lid and bake for 45-60 minutes, or until pumpkin is tender but not soft.
  11. Place on a serving dish, and serve by ladling out the soup while scraping out a portion of pumpkin with each serving.
  12. Garnish with sour cream and chives, if desired.