PUMPKIN SOUP (SERVED IN THE PUMPKIN) for HE SOUP KITCHEN ENJOY DAN:

      PUMPKIN SOUP—(SERVED IN THE PUMPKIN)  for SOUP KITCHEN  by CHEF DAN

Serves30

INGREDIENTS:

13 POUNDS OF PUMPKIN

1/4-CUP BUTTER

5 ONIONS, SLICED THIN

10 POTATOES, PEELED AND CHOPPED

5 CARROTS, GRATED COURSE

4 CUPS LENTILS

15 CUPS CHICKEN BROTH

3 BAY LEAVES

3 CUPS HEAVY CREAM, OR HALF AND HALF OR COCONUT MILK

1 POUND KIELBASA OR MORE

DIRECTIONS:

1.       SLICE THE STEM OF THE PUMPKIN, 3 INCHES FROM THE TOP, RESERVE, SCRAPE OUT THE SEEDS AND MEMBRANES.

2.       BRUSH THE INSIDES WITH 2 TABLESPOONS OF MELTED BUTTER.

3.       TOP PUMPKIN WITH STEM AND BAKE IN SHALLOW PAN AT 375 DEGREE OVEN FOR 1-1/4 HOURS. LET COOL IN  PAN

4.       IN A HEAVY KETTLE, COOK ONION IN BUTTER UNTIL SOFT. ADD BROTH, POTATOES, CARROTS, LENTILS AND BAY LEAVES. SIMMER UNTIL VEGETABLES AND LENTILS ARE SOFT, ABOUT 20 MIN.

5.       DISCARD ANY LIQUID IN THE PUMPKIN AND SCOOP OUT PULP LEAVING 1/2 INCH THICK SHELL.

6.       WITH A IMMERSION BLENDER, PUREE PULP WITH VEGETABLE AND LENTIL MIXTURE UNTIL SOFT.

7.       STIR IN CREAM AND SALT AND PEPPER TO TASTE.

8.       SLICE THE SAUSAGE INTO 1/2-INCH ROUNDS. OVER MEDIUM HEAT, COOK UNTIL BROWNED.

9.       HEAT THROUGH AND POUR INTO PUMPKIN SHELL.

10.   SERVE WITH SAUSAGE AND SOME CRUSTY BREAD.

                                                             ENJOY DAN:                              hallelujah