Prep 25 mins
Cook 2 hrs
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.
- 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
- 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.
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.
I did not like this at all.