Wee Be Little Soup for One
adapted from Jenna Barnes
Serves, well, one
1 Wee Be Little pumpkin
1 large clove garlic, minced
1/4 large yellow onion, finely diced
1 tablespoon extra virgin olive oil (plus oil to rub over the pumpkin)
Splash of Madeira or other sherry
2 teaspoons minced herbs (I used thyme and marjoram, but sage is also good here) Keep about a 1/4 teaspoon reserved.
3 tablespoons grated cheese
Salt and pepper to taste
Dash of red pepper flakes
1/4 cup of milk (amount depends on size of the pumpkin)
1 pat of butter
1. Pre-heat oven to 350 degrees. Heat oil in a saute pan and add the onions and garlic. Slowly saute until golden. Add the Madeira and cook it down. Add the herbs and mix in well. Remove from heat and set aside.
Slice off the top of the pumpkin, just taking off about an inch or
so and discard. Using a grapefruit knife, carefully clean out the
seeds and the pulp (save the seeds to roast). Rub the pumpkin with the
extra olive oil. Place on a foil-covered baking sheet.
3. Add the onion and garlic
mixture to the pumpkin, followed by the cheese, salt and pepper, and red
pepper flakes. Add milk, leaving about half an inch of space from the top. Gently mix together, then top with the butter.
4. Bake for 30 minutes or until the pumpkin is soft on the inside.
5. Remove the pumpkin from the oven. Using a spoon, gently scrape the flesh from the sides of the pumpkin, taking care not to break through the skin. Stir all the ingredients together to create the soup. You're not pureeing the pumpkin so the soup will be a little chunky, but this adds some nice texture. Sprinkle the soup with the remaining herbs and/or roasted pumpkin seeds. Serve with warm crusty bread for dunking.