Prep 30 mins
Cook 1 hr
"Glorious pumpkin shells summon up the delights of autumn and seem too good to throw away. Use one instead as a serving dish. Pumpkin and pasta make marvelous partners, especially as a main course served from the baked shell." From 'Best-Ever Cook's Collection- Pasta' but adapted to our own tastes.
- 1 3⁄4 kg whole pumpkin (4lb)
- 1 medium onion, sliced
- 2 tablespoons finely minced garlic
- 3 tablespoons extra virgin olive oil
- 1 medium courgette, sliced (zucchini)
- 115 g mushrooms, sliced (4oz)
- 400 g canned chopped tomatoes (14oz)
- 75 g pasta shells (3oz)
- 450 ml vegetable stock (1 3/4 cups)
- 4 tablespoons fromage frais (or cream cheese if unavailable)
- 2 tablespoons fresh basil, chopped
- salt & fresh ground pepper, to taste
- Preheat the oven to 180°C/ 350°F.
- Cut the top off the pumpkin with a large sharp knife and scoop out and discard the seeds.
- Using a small sharp knife and a tablespoon, cut and scrape out as much of the flesh from the shell as possible, then chop the flesh into rough chunks.
- Bake the pumpkin with its lid on for 45 minutes to 1 hour until inside begins to soften.
- Meanwhile, make the filling. Gently fry onion, garlic and pumpkin flesh in olive oil for about 10 minutes, stirring occasionally.
- Add the sliced courgette and the mushrooms and cook for a further 3 minutes, then stir in the tomatoes, pasta shells and stock. Season well, bring to the boil, then cover the pasta and simmer gently for about 10 minutes.
- Stir the fromage frais and basil into the pasta and spoon the mixture into the pumpkin. (It may not be possible to fit all the filling into the pumpkin shell so serve the rest separately if necessary).
This was a lovely hearty soup and a great way to use up some of the veggies from my garden...Thanks for posting