French Pumpkin Soup Food

FRENCH PUMPKIN SOUP BAKED AND SERVED IN THE SHELL

French Pumpkin Soup Baked and Served in the Shell image

For a festive meal, serve this soup as a main course for a light supper or lunch on a chilly autumn day. The heavy, dense flesh of the pumpkin helps it to hold its shape during baking. As it cooks, its juices are slowly released into the stock, where their flavor intensifies.

Provided by Christopher Hirsheimer, Peggy Knickerbocker

Number Of Ingredients 11

Ingredients

1 rouge vif d'etamps (cinderella) pumpkin, 8 to 10 pounds
½ cup (¼ pound) unsalted butter, including 1 tablespoon at room temperature
Salt
3 leeks, white part and 2 inches of green, cut into 1-inch-thick rounds
6 slices country bread, each 1 inch thick, torn into bite-sized pieces and toasted
½ teaspoon ground dried sage
½ teaspoon freshly grated nutmeg
Freshly ground black pepper
2 cups shredded gruyere cheese
About 5 cups chicken stock, preferably homemade
2 bay leaves

Steps:

Preheat the oven to 350°F.
Using a large, sharp knife, cut off the top of the pumpkin, creating a lid about 4 inches in diameter. Set the lid aside. Using a large metal spoon, scoop out any seeds and strings. Rub the cut side of the lid and the inside of the pumpkin with the 1 tablespoon room-temperature butter. Season the lid and the inside of the pumpkin with salt and place the pumpkin, cut side up, in a good-looking deep baking dish or pan that you can bring to the table. Set the lid aside.
In a skillet, melt the remaining 7 tablespoons butter over medium heat. Add the leeks and cook, stirring, until soft, about 8 minutes. Add the toasted croutons and sprinkle them with the sage, nutmeg, and a little salt and pepper. Stir well and remove from the heat.
Spoon a layer of the seasoned croutons into the pumpkin. Sprinkle a layer of the cheese on top of them. Repeat the layers until you have used up all the croutons and cheese. Pour in stock to within 1 inch of the rim. Lay the bay leaves on top, and then fit the lid onto the pumpkin.
Bake until the pumpkin begins to soften and brown on the outside and the stock bubbles on the inside, 1½ to 2 hours. Carefully remove the baking dish from the oven.
With a long-handled spoon, gently scrape the flesh from the bottom and sides of the pumpkin into the soup, being careful not to puncture the walls. Ladle the soup, including tender chunks of pumpkin flesh, into warmed bowls and serve.

FRENCH PUMPKIN SOUP

French Pumpkin Soup image

Provided by Susan Herrmann Loomis

Categories Soup/Stew Cheese Onion Potato Appetizer Thanksgiving Quick & Easy Pumpkin Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6 to 8

Number Of Ingredients 7

Ingredients

1 tablespoon unsalted butter
1 small onion, peeled and diced
4-3/4 pounds pumpkin, peeled, seeds removed and diced
1 small potato, peeled and diced
5 cups water
Sea Salt
3/4 cup Gruyère or Comté cheese, grated

Steps:

Melt the butter in a large heavy saucepan over medium-high heat. Add the onion and cook, stirring, until it begins to turn translucent, about 5 minutes.
Add the pumpkin, the potato, and the water; stir, and then season lightly with salt. Cover and bring to a boil. Reduce the heat to medium and cook, covered, until the pumpkin is so soft that it comes apart, 25 minutes. Remove from the heat and purée the mixture in a food processor or with a wand mixer until smooth and uniformly blended.
Taste for seasoning, and serve with the cheese alongside.

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