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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 8 |
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I got this out of the paper some years ago. It came from the book Splendid Soups. I have changed it a little. One thing to remember is a small pumpkin goes a long way. I am looking for other herbs to try, but right now thyme is great. Do remember to scoop out the pumpkin meat when serving. It is kind of a dramatic soup. Ingredients:
1 small pumpkin, less than 12 inches in diameter |
2 cups chicken broth or 2 cups vegetable broth |
1 cup heavy cream |
1/2 loaf french bread, in 1/2 inch slices |
1 teaspoon dried thyme or 1 teaspoon marjoram |
1/2 lb grated gruyere cheese |
pepper |
Directions:
1. Preheat oven to 350 degrees.
2. Cut the top off the pumpkin and scrape out the seeds and dark yellow muck, as if making a jack-o-lantern.
3. Mix broth and cream in a bowl.
4. Toast bread slices.
5. Make a layer of toast on the bottom of the pumpkin.
6. (You have to cut a few up, kind of like a gig saw puzzle.) Sprinkle with thyme and grated cheese.
7. Then ladle over cheese and bread just enough broth-cream to cover.
8. Add a little pepper.
9. Do this again, until the pumpkin is 2/3 full.
10. (This is going to expand.).
11. Put the lid back on the pumpkin and place on baking sheet with foil.
12. Bake for 1hr 45minutes to 2 hours.
13. The pumpkin is going to be soft and kind of fragile, be careful getting it on to a platter.
14. Take lid off and ladle out, but remember to scoop some of the pumpkin meat out with each serving.
15. For Vegetarian use vegetable broth.
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