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Pumpkin Soup in a Pumpkin

Pumpkin Soup in a Pumpkin

October 11, 2011  |  Share

from Saveur.com/photo courtesy: thecountrypolitan.blogspot.com

As a pumpkin pie-loving culture, Americans have grown up believing the flesh to be the most important part of the pumpkin. Originally, however—some 6,000 years ago in Mexico—pumpkins were cultivated for their seeds. This recipe proves that the flesh isn’t just for pies but makes a delicious soup as well. We found it best to use a heavy pumpkin, with thick flesh that keeps it intact during baking.

1  7-lb. Cinderella pumpkin, with a 2″ stem
7 tbsp. butter
Salt
1 large yellow onion, peeled and finely chopped
1 1⁄2 cups fresh white bread crumbs, toasted
1⁄2 tsp. ground nutmeg
1⁄2 tsp. ground sage
Freshly ground black pepper
1⁄2 cup grated Swiss cheese
4 cups Chicken Stock
2 bay leaves
1⁄2 cup heavy cream, optional

1. Preheat oven to 350°. Cu


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