Samantha (luciaofthegrove) wrote in foodfriendly,
Samantha
luciaofthegrove
foodfriendly

Pumpkin Soup Recipe

This recipe is not mine nor have I tried it yet (I just got it in the email today), BUT since it looks so good I just had to share it :)

Pumpkin soup…
1 ½ cup fresh bread crumbs
2/3 cup finely minced onion
1 bay leaf
½ cup Swiss cheese grated
1 stick of butter divided into tablespoons
1 4-6lb pumpkin
Salt
½ teaspoon ground sage
Pinch of pepper and nutmeg
1 qt of heavy whipping cream

Put bread crumbs in 300 degree oven and let them dry for about 15-20
mins st iring occasionally. Cut a cap out of the pumpkin and scrape
out all stringy material and seeds. Rub inside of pumpkin and lid
with 1 tablespoon of softened butter and sprinkle lightly with salt.
Cook onions in remaining butter over med-low heat for about 10 mins
stir in bread crumbs and let them absorb the butter for about 2 mins.
Stir in the cheese and other spices. Spoon mixture into pumpkin. Add
enough cream to come to ½ inch from rim of pumpkin. ADD BAY LEAF(I
always forgot this part and had to pull them back out!) Place pumpkin
in shallow pan and place into preheated 400 degree oven. Now original
recipe calls for 1 hour in 400 degree and then ½ to another hour at
350. My over is a little off so I cooked them for 70 mins in a 400
degree over.. Just keep a watch and make sure the pumpkin meat is
VERY tender..be careful the pumpkin may try to fall apart(hence the
pan)
Remove bay leaf. With a long handled spoon scrap pumpkin meat from
lid and sides of pumpkin into the soup
  • Post a new comment

    Error

    default userpic
  • 1 comment