pumpkin soup…

An incredibly rich recipe.  Worth substituting chicken or vegetable stock for some or all of the cream

Mireille Johnston, she say:

140g finely chopped shallots
70g unsalted butter
225g diced bread toasted
freshly ground black pepper
170g grated cheese (Gruyere, Permesan or Romano)
1 2.75Kg pumpkin
1.1l single cream
freshly grated nutmeg
2 bay leaves

Cook shallots in 40g butter over low heat for 10 mins.  Add bread and cook for 2 more mins.  Sprinkle with s&p and add the cheese.  Set aside.

Preheat oven to 200/400/GM6.

Cut top off pumpkin, reserve lid. Remove seeds with a long-handled spoon. Sprinkle salt over inside and outside of pumpkin. Fill with mixture of shallots, bread and cheese. Stir in cream, s&p, nutmeg and bay leaves. Replace lid on pumpkin.

Bake for 2 hours on large ovenproof dish. Twice during cooking lift top, stir vigorously, reaching into pumpkin with long handled spoon.

When ready to serve, place pumpkin over folded napkin on a shallow serving plate. Check seasoning, stir carefully, add remaining butter and serve. 

2 comments to this

ramtops said on 18 Apr 2006 at 17:49:56:

welcome to Nibblous!  And congratulations ... I had to do some quick recoding to fit your humungous URL in :)

niles said on 18 Apr 2006 at 18:38:15:

Thanks for the welcome!  You're on the ball! I wasn't sure you definitely wanted links like that.  I don't know how future-proof the Google Groups link is, either.

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posted by niles on 18 Apr 06 - 6376 views

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