PUMPKIN SOUP IN THE SHELL
VERSION II: SMOOTH STYLE WITH SPICY PUMPKIN SEED DUST
1 largish pumpkin and 6 small ones
2 - 3 cups Rich Vegetable Broth
1/2 cup heavy cream
sea salt and freshly ground white pepper, to taste
1/4 cup toasted pumpkin seeds
1/4 teaspoon Creole Seasoning or ground chile powder,
Halve the large pumpkin, scrape out the seeds and membrane. Bake the cleaned halves, cut-side-down on a foil-lined bake sheet in a 350 degree preheated oven until tender, 40 minutes.
Rinse the seeds until clean and reserve
When the pumpkins are cool enough to touch, remove the meat, measure it and puree. Thin it with about 1/2 as much Vegetable Stock. Pulse in the cream. Add salt and pepper to taste. Refrigerate until final baking and serving.
Preheat the oven to 350 degrees. Cut out a cap in each of the small individual pumpkins. Scrape out all of the seeds and membranes.
Fill each pumpkin to within 1/2" of the lid with the prepared soup. Cover with the lid, and place on a baking pan.
Bake for 1 hour or more, until the soup is hot and the pumpkins cooked.
While the pumpkins are cooking, toast the pumpkin seeds in a dry skillet until they become fragrant and begin to pop. Stir in the Creole Seasonings for 30 seconds. Pulverize the warm seeds and spice. Set aside.
Transfer the hot, soup-filled pumpkins to serving plates. Lift the lids, dust with the spicy powder and take to the table.