Miniature Pumpkin Soup In The Shell

Directions

1. 1

   8 mini pumpkins (each about : the : size of a large tomato) 1/2 c thinly sliced onion 1 1/2 TB unsalted butter 1/2 TB minced fresh sage : or

2. 2

   Cut the remaining pumpkins in half and discard the seeds

3. 3

   Bake the pumpkins (including the reserved lids), cut side down, on lightly oiled baking sheets in a preheated 350 degree oven for 40 minutes

4. 4

   Remove the lids after about 20 minutes.) When they are cool enough to handle, scrape all the pulp out of the halved pumpkins

5. 5

   Scrape most of the pulp out of the remaining pumpkins, leaving just enough in each so that it retains its shape

6. 6

   In a skillet cook the onion in the butter over low heat, stirring, until it is softened

7. 7

   Add the sage and cook for 2 minutes

8. 8

   Add the pumpkin pulp and chicken stock and simmer for 20 minutes