Pumpkin Cheese Soup Recipe - Cooking Index
Pumpkin Cheese Soup Recipe - Cooking Index
| 1 | Pumpkin - (big enough to hold 6-10 servings | |
| 30 | Butter - melted | |
| 30 | Butter | |
| 1 | Onion - chopped (large) | |
| 2 | Carrots - shredded (large) | |
| 2 | Celery sticks - chopped | |
| 1 | Vegetable broth | |
| 1 | Garlic clove - minced | |
| 1 | Salt | |
| 1 | Pepper | |
| 1 | Nutmeg | |
| 200 | Light cream | |
| 120 | Cheddar or gruyere cheese - grated | |
| 100 | Dry white wine | |
| 5 | Parsley - minced |
1. Preheat oven to 190 FC . Butter a baking sheet.
2. Prepare pumpkin: cut off the top, scoop out seeds, brush inside with 30 g melted butter. Replace top and place pumpkin on baking sheet. Bake 45 mins or until tender when pierced with a fork. The pumpkin should be a bit droopy but still hold its shape well.
3. Meanwhile, melt 30 g butter in a big saucepan. Add onion, carrots, celery. Saute until soft, about 10 mins. Add broth, garlic, salt, pepper, and nutmeg. Cover, and simmer 20 minutes. Cool slightly.
4. Puree vegetable mixture in 2 or 3 batches in a blender or food processor. Put back in saucepan; stir in the cream. Reheat. Add cheese and wine, heat until cheese melts. Stir frequently after adding milk to avoid scorching.
5. Place hot pumpkin on serving platter. Pour in soup. Sprinkle with parsley.
Author's Notes: This recipe came from the 1983 Half Moon Bay Pumpkin Festival, and was published in our local newspaper in 1984.
Serve the soup by ladling out of the pumpkin at the table, scooping a little bit of pumpkin into each serving. The pumpkin then makes a great centerpiece for your table, while allowing people to have second helpings. I use half greyere and half cheddar. Shred the cheeses very finely so they will melt rapidly. After the soup is all gone, the pumpkin can be cut up, washed, and used in pumpkin pie. It may need more baking to become soft enough to puree for the pies. It was impossible to find pumpkins after Halloween near San Francisco, but fortunately they keep for a month until Thanksgiving in a cool area if left uncut. In North America, light cream is often called "half and half".
Source:
Judy Anderson Lucid, Inc., Menlo Park, California, USA
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