Soup in a Pumpkin

Vic1's Note:

I got this out of the paper some years ago. It came from the book Splendid Soups. I have changed it a little. One thing to remember is a small pumpkin goes a long way. I am looking for other herbs to try, but right now thyme is great. Do remember to scoop out the pumpkin meat when serving. It is kind of a dramatic soup.

• Total Time: 2 hrs 25 mins
• Prep Time: 25 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 8

• 1 small pumpkin , less than 12 inches in diameter
• 2 cups chicken broth or 2 cups vegetable broth
• 1 cup heavy cream
• ½ loaf French bread , in 1/2 inch slices
• 1 teaspoon dried thyme or 1 teaspoon marjoram
• ½ lb grated gruyere cheese
• pepper

Directions:

1. Preheat oven to 350 degrees.
2. Cut the top off the pumpkin and scrape out the seeds and dark yellow muck, as if making a jack-o-lantern.
3. Mix broth and cream in a bowl.
4. Toast bread slices.
5. Make a layer of toast on the bottom of the pumpkin.
6. (You have to cut a few up, kind of like a gig saw puzzle.) Sprinkle with thyme and grated cheese.
7. Then ladle over cheese and bread just enough broth-cream to cover.
8. Add a little pepper.
9. Do this again, until the pumpkin is 2/3 full.
10. (This is going to expand.).
11. Put the lid back on the pumpkin and place on baking sheet with foil.
12. Bake for 1hr 45minutes to 2 hours.
13. The pumpkin is going to be soft and kind of fragile, be careful getting it on to a platter.
14. Take lid off and ladle out, but remember to scoop some of the pumpkin meat out with each serving.
15. For Vegetarian use vegetable broth.

Reviews

[Chef #592157]

My family really enjoyed this nice autumn comfort dish. It is a unique and interesting presentation. One suggestion I would make would be to check for salt, especially if you are using unsalted broth.

[Fairy Godmother]

I did not like this at all.