Gruyere Soup In A Pumpkin Recipe - Cooking Index
Gruyere Soup In A Pumpkin Recipe - Cooking Index
| 4 | Firm-textured white bread | |
| 3 lbs | 1362g / 48oz | Whole pumpkin - with skin intact |
| 1 tablespoon | 15ml | Vegetable oil |
| 3 1/2 cups | 829ml | Half-and-half cream |
| 1 teaspoon | 5ml | Salt |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 1/4 teaspoon | 1.3ml | Grated nutmeg |
| 1 cup | 146g / 5.1oz | Freshly-grated Gruyere cheese |
Preheat the oven to 350 degrees. Cut the bread into pieces about 1/2-inch square. Put the pieces on a baking sheet and toast them in the oven until golden brown, about 7 minutes.
Meanwhile, wash and dry the pumpkin. Using a strong, serrated knife, slice about a fourth of the way down from the top to cut off a cap. Pull out as many of the fibers and seeds as possible, then scrape out the rest of the fibers with a spoon. Rub the outside of the pumpkin and cap with the oil.
In a bowl, beat together 2 1/2 cups of the cream and the salt, pepper and nutmeg. Place the pumpkin on a large, strong pie pan or baking sheet. Layer into the pumpkin the bread cubes and cheese, finishing with a layer of cheese. Fill 3/4 of the space in the pumpkin. Pour in just enough cream to cover the filling, using the remaining cream if necessary. Place the cap back on the pumpkin.
Place the pumpkin in the preheated oven and bake for about 2 hours. Stir from time to time. Pumpkin is done when the skin turns a rust-orange and the pulp is tender when pierced with a small, sharp knife.
At the table remove the pumpkin cap and ladle out the thickened, custard soup and the pumpkin pulp into bowls.
This recipe yields ?? servings.
Source:
Jo Merrill/Dakotah on the http://www.eclix.net Food BB
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