Autumn (Fall) Glory Soup
""Glorious pumpkin shells summon up the delights of autumn and seem too good to throw away. Use one instead as a serving dish. Pumpkin and pasta make marvelous partners, especially as a main course served from the baked shell." From 'Best-Ever Cook's Collection- Pasta' but adapted to our own tastes."
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 kg whole pumpkin (4lb)
- 1 medium onion, sliced
- 29.58 ml finely minced garlic
- 44.37 ml extra virgin olive oil
- 1 medium courgette, sliced (zucchini)
- 115 g mushrooms, sliced (4oz)
- 400 g canned chopped tomatoes (14oz)
- 75 g pasta shells (3oz)
- 450 ml vegetable stock (1 3/4 cups)
- 59.16 ml fromage frais (or cream cheese if unavailable)
- 29.58 ml fresh basil, chopped
- salt & fresh ground pepper, to taste
directions
- Preheat the oven to 180°C/ 350°F.
- Cut the top off the pumpkin with a large sharp knife and scoop out and discard the seeds.
- Using a small sharp knife and a tablespoon, cut and scrape out as much of the flesh from the shell as possible, then chop the flesh into rough chunks.
- Bake the pumpkin with its lid on for 45 minutes to 1 hour until inside begins to soften.
- Meanwhile, make the filling. Gently fry onion, garlic and pumpkin flesh in olive oil for about 10 minutes, stirring occasionally.
- Add the sliced courgette and the mushrooms and cook for a further 3 minutes, then stir in the tomatoes, pasta shells and stock. Season well, bring to the boil, then cover the pasta and simmer gently for about 10 minutes.
- Stir the fromage frais and basil into the pasta and spoon the mixture into the pumpkin. (It may not be possible to fit all the filling into the pumpkin shell so serve the rest separately if necessary).
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Reviews
-
This was a lovely hearty soup and a great way to use up some of the veggies from my garden...Thanks for posting
RECIPE SUBMITTED BY
I live in Adelaide, South Australia and work in accounting and payroll. I'm actually about to start a brand new job with an airline which I am super excited about. I live with my bf and brother and enjoy doing all the cooking in our home. I luckly get out of doing the clearing up! (most of the time)
I collect old cookbooks. I have many from the 60's and 70's and love to compare the differences in entertaining to what is common place now. Some of the tried and true recipes in these cookbooks are priceless
I am completely addicted to meal planning and although I do not always know what I will be making on a particular day I love to be prepared enough to know there is a week or more of options in the house.
I'm currently on the look out for the perfect meatloaf. My mum made a great one which I haven't perfectly duplicated yet. Working on it though.
It was free form not in a pan and basted with a bbq sauce that I swear she once said had coffee in it???
If anyone has any ideas send me a msg.
*** I think I have this worked out and have posted so that I can keep it safe. Sorry all I realise there are thousands of meatloaf recipes out there already.
May 2007- Wooohooooo! I am now a premium memember.... And am enjoying all its benifits endlessly. Although my addiction to Zaar is now out of control.
