1 Small Pumpkin
1 Per Pumpkin~
1 Leek ~ Chopped
1 Clove Garlic
1 Spring Onion ~ Chopped
¼ Cup Parmesan Cheese
Rosemary – 1 sprig or ¼ tsp dried
Salt & Pepper ~ to taste
*** Homemade Chicken Stock ~ as needed
Carve the pumpkin but without the scary face. Cut off the top & clean out the seeds. (This would be a good time to roast your own pumpkin seeds. YUM)
Add all ingredients to the pumpkin, filling with broth to ¾ full. Put top back on pumpkin. Cover a baking sheet with aluminum foil makes for easier clean up. Place pumpkins on the baking sheet, Bake 400 degrees 1.5 – 2 hours depending on the size of the pumpkin.
Remove from oven & use a spoon to dish out the sides of the pumpkin into a serving bowl. Then add broth. ENJOY!
*Cover your baking sheet with aluminum foil makes for easier clean up.
*** Homemade Chicken stock. Put 1 rotisserie chicken in a sauce pan. Add one chopped onion & 3 stalks celery. Cover & boil for 1 hour or until the meat falls off the bone.