Pumpkin soup is a nutritious and traditional food of many cultures. Pumpkin is full of essential vitamin A that our bodies need during the winter months. And it's easy to learn how to make!
Pick small pumpkins (about 3 lbs) that are free of blemishes and heavy for their size. This soup is served in the pumpkin shell.
What You'll Need:
3 lbs pumpkin
6 oz onion-garlic seasoned croutons
½ cup Gruyere cheese (optional cheeses are good quality Swiss, raclette, or sharp cheddar)
1 quart half and half
Sprig of fresh tarragon, or dried tarragon
Preheat the oven to 350°.
The first step is to cut a 'lid' out of the top of the pumpkin. Use a small paring knife and cut off the top of the pumpkin just so that it is large enough a ladle will go down into the soup. Now scoop out the fiber and seeds from inside. Save the seeds to make roasted pumpkin seeds. Leave the meat intact inside the pumpkin.
Next, we will alternate layers of the croutons and the cheese. First put in some of the croutons, then a little of the cheese, then repeat until the pumpkin is filled.
Slowly pour in half and half just to the top of the pumpkin. Sprinkle the top with sea salt and pepper. Stick a fresh sprig of tarragon into the soup. If you don't have fresh, you sprinkle some dried tarragon into the soup and mix it in.
Put the pumpkin lid back on and put the whole pumpkin on a tray, cookie sheet or cake pan. Place it in the oven and cook for 1 ½ hours. The pumpkin will be soft enough to scrape from the shell into the soup. Eat out of the pumpkin shell or serve in a bowl.
©2009 Shanna Ohmes
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