Pumpkin soup served in the pumpkin

8 To 10

Ingredients

Quantity Ingredient
1 Pumpkin, about 10 pounds
1½ cup Toasted croutons
2 ounces Grated cheddar cheese
2 ounces Grated gruyere or swiss cheese
2 quarts Whipping cream
1 quart Chicken stock
½ teaspoon Nutmeg
Salt and pepper

Directions

We're going to serve it in the shell it comes in. It's one of the presentations I saw at home and in the countryside in Europe and requires a pumpkin about the size of a basketball for this recipe. You can use a smaller or larger one as seems to suit your group. The fillings can be increased, decreased or changed a great deal, up to about 4 cups croutons, for example. One addition that adds a rich flavor is chopped chestnuts.

Crumbled bacon works well and so does a little chopped and sauteed onion and together, they're heavenly. This is most assuredly not a low fat dish but if the rest of the meal is OK, this will make a most memorable addition. And if the rest of the meal is high in fats, well, sometimes we have to feed the soul, too. Tomorrow...

Method: Preheat oven to 425. Cut the top of the pumpkin as though for a Jack O'Lantern. Remove strings and seeds and put croutons and cheeses in layers. Pour in cream and stock, add spices. Replace top and bake about 2 hours. Bring to the table and use a large spoon to scoop out pumpkin and fillings. Top with liquid, garnish with more croutons or a sprinkling of cinnamon.

If the soup is just one part of a holiday dinner, this recipe could serve 14 or 16 people as a very flavorful opening to the meal.

Posted to EAT-L Digest 28 Aug 96 From: Bob Pastorio <pastorio@...> Date: Thu, 29 Aug 1996 16:45:40 -0700

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