Jack 'O Lantern Soup
Around our neck of the woods we're seeing pumpkins everywhere - some carved, most set out as bright pops of color on a door stoop. At farmer's markets and produce departments sweet little Sugar Pumpkins are at the ready - and with Halloween around the corner, doesn't this bubbly cauldron of soup look yummy? The recipe here is an adaptation of Julia Child's Pumpkin Soup in a Pumpkin recipe 1 half whole grain baguette, cubed 1 medium 8 lb or so, Sugar Pumpkin; washed 1 ½ teaspoons fine sea salt 2 cups vegetable broth 8-oz's crème fraîche ½ teaspoon nutmeg ½ teaspoon freshly ground black pepper 12 ounces shredded Gruyere cheese 1 bay leaf Heat oven to 425 degrees. -Toast bread cubes on a baking sheet 7 minutes. -Cut out the pumpkin stem and set aside, and remove seeds (save for the recipe below) and loose matter till the inside is somewhat smooth. -Sprinkle inside with salt and set on a roasting pan - layer the bottom of the pumpkin with the toasted bread. -Combine broth and crème fraîche in a medium bowl, and add the remaining salt, nutmeg and pepper - stir until well combined. -Pour about a third of the broth into the pumpkin covering the bread, followed by a third of the cheese. Continue layering until there is no more broth and top with bay leaf. Replace the pumpkin top and place in the oven. -Bake for 1 hour. Turn the oven down to 375 degrees and bake for another 30 minutes. Test the pumpkin to make sure it feels baked but still holds it's shape - remember if it is over cooked it will crack so be careful. We like to serve this on a pasta dish or something that will hold the soup if it breaks down. Serves 8. You can also do this recipe using smaller pumpkins and serve them individually - simply prepare the little pumpkins as above, and divide the broth, bread, and cheese equally among them. You can garnish with cheese, a few bread cubes and Sugared Pumpkin Seeds: Sugared Pumpkin Seeds 1 cup natural, raw, shelled pumpkin seeds 3 tablespoons sugar 1/2 teaspoon salt Spray baking sheet with cooking spray, heat seeds in a saucepan over medium heat, stirring frequently, for about 6 minutes or until the seeds begin to bubble. Add sugar, and stir about 1 minute or until sugar begins to caramelize; add salt. Spread seeds on baking sheet, and allow to cool. for at least 30 minutes. Inspiration for this recipe from the Dinner With Julia blog
The soup looks really tasty! Must try this recipe :)
What a beautiful soup! Wonderful color! Gorgeous presentation!
Leave a comment