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Pumpkin, Early Girl Tomato, Red Onion, Cabbage and Lamb Soup with Herbs

Serves 4
Not only do I love serving this soup in a pumpkin shell for presentation, the combination of vegetables, different herbs, and the rich flavor of chili powder and ground lamb makes this an excellent soup. I sprinkle it with chopped mint before serving to add a fresh flavor to this hearty main dish.
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Ingredients
  

  • 4 small to medium pumpkins
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1 1/2 pounds ground lamb
  • 3 garlic cloves chopped
  • 1 red onion chopped
  • 1/2 of a small green cabbage thinly sliced
  • 4 early girl tomatoes stemmed and peeled or, 1 28-ounce can whole peeled tomatoes, with their juices
  • 1 tablespoon chili powder
  • 1 tablespoon tomato paste
  • Leaves from 1 sprig rosemary finely chopped
  • Leaves from two sprigs of thyme finely chopped
  • 1/4 cup fresh mint chopped
  • 3 cups water or more as needed
  • Sea salt and freshly ground black pepper

Instructions
 

  • Cut the tops off the pumpkins. With a large spoon, remove the pulp and seeds. Discard the seeds or reserve for roasting, if desired. Reserve the pulp. In a small pot, combine the pulp and 1/2 cup water and bring to a boil. Lower the heat to medium-low and cook for about 15 minutes, stirring. Remove from the heat. Carefully, puree the pulp in a blender or food processor. Set aside.
  • Heat 2 tablespoons of the olive oil in a large skillet. Cook the lamb over medium-high heat, until the lamb is lightly browned, about 7-8 minutes. Set aside.
  • In a large pot, heat the remaining olive oil over low heat. Add the garlic, onion, cabbage, chili powder and tomato paste and cook for about 6-8 minutes, stirring occasionally. Increase the heat to medium-high and add the lamb, tomatoes, pumpkin puree, rosemary, thyme, and water. Season with salt and pepper and bring to a boil. Lower the heat and bring to a simmer. Cook for about 45-55 minutes.
  • Preheat the oven to 375°F. Divide the soup into the pumpkins and cover with the lids. Place in the oven and cook for 1 hour. Remove from the oven.
  • Carefully, transfer the pumpkins to individual plates. Remove the lids and sprinkle the mint over the top. Serve immediately.