There’s something about a pumpkin that makes me go all silly. At first sighting each year, I squeal with delight as loudly as the children do. I’m not sure if it’s because pumpkins are harbingers of fall, cozy nights, and cooler weather, or if it’s out of sheer delight at their rustic, lumpy innocence. I never tire of pumpkin recipes either–pie, cake, muffins, curry, laksa, salad . . . and this invention, which was born out of a chilly night and some leftover risotto!
for 1-2 servings
1 small pumpkin
salt & pepper
1-2 cups cooked risotto (just about any flavor works)
4-6 smoked or sundried tomatoes
1/4-1/2 cup cooked meat (sausage or chicken is best)
2 cups chicken stock
4 Tbs. cream
Preheat oven to 350. Cut top off pumpkin and reserve. Scoop out seeds and filaments, leaving flesh in place. Rinse seeds and toast if desired, or discard. Rub pumpkin inside and out with olive oil, salt and pepper. Soak dried tomatoes in warm water until softened and dice. Add to pumpkin cavity along with remaining ingredients, and check for seasoning. Replace pumpkin lid, place in small casserole dish and bake uncovered until cooked. To serve, place in a large bowl, and ladle out soup, along with scoops of cooked pumpkin.