Someone gave me some 6 packs of pie pumpkins this year so I plugged them in the mounds with my others. I didn't know what pie pumpkins were and now I have a pumpkin jungle with a bazillion little cantalope sized ripe pumpkins. I guess I found out what pie pumpkins are 
I have a few favorite pumpkin recipes that one good sized pumpkin would do me for for the year. I usually cook up one pumpkin and freeze one-cup portions for recipes. Anyway I came across this interesting recipe for stuffed pumpkin soup, thought I'd share. The neatest thing is that you bake the soup in the pumpkins! How cool is that? I would clean this recipe up quite a bit by the way:
1 1/2 pounds ground beef
1 medium onion, chopped
1 can condensed cream of mushroom soup, undiluted
1 jar sliced mushrooms, drained
3 Tablespoons soy sauce
2 Tablespoons brown sugar
1 1/2 cups cooked rice (I love basmati or jasmine)
1 can sliced water chestnuts, drained (8 oz)
1 large pie pumpkin 8 to 9 pounds
vegetable oil
In a skillet over medium heat, cook beef and onion until meat is no longer pink, drain. Add soup, mushrooms, soy sauce and brown sugar. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in the rice and water chestnuts. Wash pumpkin; cut a 6 inch circle around stem. Remove top and set aside. Scoop out seeds and loose fibers. Spoon beef mixture into pumpkin and replace top. Place on a greased baking pan. Rub oil over outside of pumpkin. Bake at 350 for 1 1/2 hours or until pumpkin is tender. Scoop out some pumpkin with each serving of beef mixture. 6 servings.
I would use something else instead of the cream of mushroom soup, maybe broth and spices, and I would use my venison stew meat instead of ground. I can't wait to try this on a cool fall day!
I have a few favorite pumpkin recipes that one good sized pumpkin would do me for for the year. I usually cook up one pumpkin and freeze one-cup portions for recipes. Anyway I came across this interesting recipe for stuffed pumpkin soup, thought I'd share. The neatest thing is that you bake the soup in the pumpkins! How cool is that? I would clean this recipe up quite a bit by the way:
1 1/2 pounds ground beef
1 medium onion, chopped
1 can condensed cream of mushroom soup, undiluted
1 jar sliced mushrooms, drained
3 Tablespoons soy sauce
2 Tablespoons brown sugar
1 1/2 cups cooked rice (I love basmati or jasmine)
1 can sliced water chestnuts, drained (8 oz)
1 large pie pumpkin 8 to 9 pounds
vegetable oil
In a skillet over medium heat, cook beef and onion until meat is no longer pink, drain. Add soup, mushrooms, soy sauce and brown sugar. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in the rice and water chestnuts. Wash pumpkin; cut a 6 inch circle around stem. Remove top and set aside. Scoop out seeds and loose fibers. Spoon beef mixture into pumpkin and replace top. Place on a greased baking pan. Rub oil over outside of pumpkin. Bake at 350 for 1 1/2 hours or until pumpkin is tender. Scoop out some pumpkin with each serving of beef mixture. 6 servings.
I would use something else instead of the cream of mushroom soup, maybe broth and spices, and I would use my venison stew meat instead of ground. I can't wait to try this on a cool fall day!
