Pumpkin Soup In Its Shell Recipe in the Solar Oven
Because of its bowl-like shape, many mini-pumpkins can hold up to four cups of liquid. That's a lot of pumpkin soup for anyone! Fill them to just a tad above the widest part of the pumpkin waist and let your guests decide if they want more. For this recipe, I used fairly large mini-pumpkins -- at least 10 inches round -- but there are plenty of smaller ones available that would be just perfect for an 8-ounce serving. And, remember, anything you can do in a conventional oven, you can do with a solar oven.
Pumpkin Soup In Its Shell is Slow Cooking Scrumptuous
Slow cooking is really taking hold and you can now find slow cookers with any number of special features to ease the burden of high utility bills when using conventional ovens and range tops. Using low heat saves energy and preserves nutrients and the rich color of your foods. Solar ovens fill the bill. They have no hot spots and no utility costs. And, foods cooked in the solar oven are simply delicious -- no two ways about it.
Holiday Recipe for Pumpkin Soup In Its Shell
NOTE: I'm using two mini-pumpkins for this recipe. For four mini-pumpkins or one large pumpkin (NOT the one that won the State Fair Blue Ribbon!), double the ingredients. Bottom line, you want three times more pumpkin pulp in your soup than any other vegetable. Pumpkins will take at least 3 hours (if small) and should be started early in the day (around 10:00 am) if possible, or done the day before if you plan on using your solar oven for cooking your turkey.
So, let's get started with pumpkin preparation:
2 small baking pumpkins
2 Tablespoon water
Preheat solar oven to 225 F. Wash and dry outside of pumpkins. To make a pumpkin 'lid,' cut in and around the pumpkin top between a 50-degree or 65-degree angle about an inch inside of the top outer edge. To make it easier to replace the top, use a magic marker to add vertical placement lines.
Clean, pare, and chop all vegetables, peanuts, and apples. Heat 2 Tablespoon Olive Oil in large skillet over medium heat. sweat chopped vegetables until onions are translucent; add one-half chicken stock with chopped peanuts (optional) and apples and cook until liquid is absorbed. (If using raw peanuts, add to vegetables during sweating process.)
Mix together all herbs and spices and add to balance of chicken stock. Add to skillet and mix thoroughly. Scrape pumpkin pulp, leaving at least 1/8 inch of shell and flesh. Replace pumpkin tops on pumpkins until ready to use. If you don't, both top and bottom will not dry evenly and it will be hard to use lid for cover.