Recipe(tried): Mini Pumpkin Soup with Blue Cheese and Toasted Pumpkin Seeds

Rosie: Many wonderful tried and true pumpkin soups have already been posted on TKL. Some are very different from others.

Search "pumpkin soup" all boards and you will maind them....

Here is a sample:
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MINI PUMPKIN SOUP WITH BLUE CHEESE
AND TOASTED PUMPKIN SEEDS

8 mini pumpkins
1 cup thinly sliced onion
1 1/2 tablespoons unsalted butter
1 1/2 cups chicken stock
1 1/2 cups water
2 teaspoons vegetable oil
4 tablespoon blue cheese

Cut the top 1/4 off 4 pumpkins, reserving the lids.
Cut the remaining 4 pumpkins in half. Reserve seeds
from 2 pumpkins.

Bake the pumkins, cut side down, on lightly oiled
baking sheets in a preheated 350 degree oven for
40 minutes or until they are tender. When they are
cool enough to handle, scrape all the pulp out of the
halved pumpkins. Scrape most of the pulp out of the
remaining pumpkins, leaving just enough in each
pumpkin so that it retains its shape.

In a skillet cook the onion in butter over low heat,
stirring, until the onion is softened. Add the pumpkin
pulp, the chicken stock and the water and simmer
the mixture for 20 minutes.

Puree the mixture in batches in a blender and
transfer it to a saucepan. Stir in salt and pepper to
taste and water to thin the soup if necessary.

Reduce the oven heat to 250 degrees. In a bowl,
toss the reserved seeds with the oil and salt to taste
and spread them out on an ungreased baking sheet.
Bake the seeds in the middle of the oven, stirring
occasionally, for 1 hour to 1 1/2 hours or until they
are golden and crisp.

Heat the soup and warm the hollowed out pumpkin
shells in the oven. Arrange the shells in 4 soup
plates, fill each shell with some of the soup and ladle
some additional soup around each shell. Sprinkle
some crumbled blue cheese and toasted pumpkin
seeds on top of each soup and serve with the lid on
top.

Yield: 4 cups