Soup in a Pumpkin
- Ready In:
- 2hrs 25mins
- Ingredients:
- 7
- Serves:
-
8
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
- Preheat oven to 350 degrees.
- Cut the top off the pumpkin and scrape out the seeds and dark yellow muck, as if making a jack-o-lantern.
- Mix broth and cream in a bowl.
- Toast bread slices.
- Make a layer of toast on the bottom of the pumpkin.
- (You have to cut a few up, kind of like a gig saw puzzle.) Sprinkle with thyme and grated cheese.
- Then ladle over cheese and bread just enough broth-cream to cover.
- Add a little pepper.
- Do this again, until the pumpkin is 2/3 full.
- (This is going to expand.).
- Put the lid back on the pumpkin and place on baking sheet with foil.
- Bake for 1hr 45minutes to 2 hours.
- The pumpkin is going to be soft and kind of fragile, be careful getting it on to a platter.
- Take lid off and ladle out, but remember to scoop some of the pumpkin meat out with each serving.
- For Vegetarian use vegetable broth.
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RECIPE SUBMITTED BY
I live in Denver and like to hike the mountains, and read history. My wife writes mysteries, so I read a few of those too. Together, in a 25 years of marriage, we have learned to cook. I love to sip and cook. We have three sons with different tastes. The 22 year old, and the 20 year old are sometimes here; the six year old (Sam) is always here.
If it were not for Sam, I would eat vegetarian five or six days a week, but he is a meat eater. Although we do have a number of cook books, for the last eight or nine years I have enjoyed finding recipes in the newspaper. I have clipped many and put them in a loose leaf binder. Finding recipezaar.com is like finding an endless food section.