Pumpkin Tureen Recipes

Steps:

• Prepare pumpkins as though you were going to make a Jack-O'Lantern, scooping out seeds and stringiness.
• Divide ingredients
• Rub the interior of each with softened butter
• Add remaining ingredients. Fill with evaporated milk to 2" of top, stirring to mix all. Replace the tops, wrapping with tin foil in case of shrinkage. Place tureens on a cookie sheet and place in oven.
• Bake at 350 degrees for 60-90 minutes or until tender. Tenderness test: Remove lid and stick fork gently into one of the sides. There should be scant resistance.
• To Serve: Scoop deeply to bring up some pumpkin pieces from sides and bottom.

Steps:

• Preheat oven to 350°F. Prepare the pumpkin as though you were going to make a jack-o-lantern, but stop short of carving the face. (Cut off the top; remove the seeds and stringy stuff.) Place onion, bread, cheese, horseradish, and mustard inside the pumpkin. Mix with your hands until well combines. Add milk and broth (as much as will fit - you can adjust the amounts) along with the seasonings. Stir it up. Line the pumpkin lid with a piece of foil, and place it on top. Place the filled pumpkin in an ungreased baking pan. Bake until the pumpkin is tender (about 2 hours). To test for tenderness, remove the lid, and gently stick a fork into the side. It should go in easily. To Serve: Scoop deeply to bring up some pumpkin pieces from the sides and bottom along with the soup. If desired, top with some crunchy rye croutons. Yield: 4 to 6 servings

Steps:

• Preheat oven to 400 degrees. Snap off the pumpkin's stem and halve the gourd lengthwise. With a spoon or melon baller, remove seeds and rinse for roasting or discard.
• Place pumpkin halves cut-side down on a large rimmed baking sheet. Roast until tender, about 1 hour.
• When cool enough to handle, scoop out cooked pumpkin flesh; discard skin. Transfer pumpkin flesh to a food processor; process until smooth.
• Set a colander in a large bowl and line with a double-layer of cheesecloth. Place pumpkin puree in cheesecloth. Cover with plastic wrap and place in refrigerator to drain, at least 4 hours, and up to 3 days.