Pumpkin Walnut Muffins
Use mashed sweet potatom butternut squash, or canned pumpkin in these tender sweet muffins
You can vary this recipe infinitely. Add more broth to make it soupier. Vary the cheese. Make this in individual pumpkins or a larger one to share.
Ingredients
- 1 2-3 pound pumpkin
- 3 onions, slivered
- 2 tablespoons oil or butter
- 4 cups french bread or baguette, cubed and toasted
- 2 cups shredded Gruyere cheese
- 2 cups chicken stock
- salt and pepper
Preparation
1. Preheat oven to 375F. Cut top off pumpkin. Remove seeds and strings.
2. Heat butter in large skillet. Add onions, and saute 15-25 minutes or until browned and caramelized. While onions are cooking, bake pumpkin 10-15 minutes. Remove from oven. Place bread cubes in bottom of pumpkin, top with cheese, onions and 1-2 cups broth. Repeat layering, ending with cheese. Bake 30-45 minutes. Serve soup with pumpkin scraped from side.
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