Stuffed Pumpkin Soup - Tucson News Now

Stuffed Pumpkin Soup

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Stuffed Pumpkin Soup by Frank Palazzolo

Nonna Maria's Ristorante & Pizzeria

www.nonnamarias.com

 

3pd baby pumpkins

2 lg garlic cloves, minced

1/2 tsp. tarragon

1 C. croutons

1/3 C. celery, finely chopped (optional)

1c half &half

1 tsp salt

1 tsp pepper

4ounces grated Gruyere cheese

Instructions:

Preheat oven to 350 degrees. Slice off the top 1/2 inch of each pumpkin and scoop out the seeds.

Place layers of croutons and cheese (& optional celery)in the pumpkin.

Sprinkle Salt & pepper, garlic, tarragon on top layer.

Pour half & half in pumpkin almost to the rim. Place the lid of pumpkin with stem ON pumpkin. Bake with lid/stem on pumpkin.

Bake in oven for 1 hour. Be careful not to over bake the pumpkins, because they will split.

Mangia!!

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