Interesting recipe (soup cooked inside small pumpkin)
- To: pumpkins@mallorn.com
- Subject: Interesting recipe (soup cooked inside small pumpkin)
- From: S*@aol.com
- Date: Wed, 28 Oct 1998 12:24:06 EST
SOUPE DE COURGE
This is Paul Bocuse's famous thick pumpkin soup, from France, served inside
the pumpkin shell.
1 pumpkin of 6 1/2 to 9 lbs.
6 to 7 cups croutons
1 cup grated Gruyère cheese
salt and pepper to taste
3 quarts of light cream
Cut a lid from the top of the pumpkin by cutting around the stem. Remove and
discard the seeds and fibers, but be sure to leave behind all meat. Place the
croutons and the cheese in a few alternating layers (until you run out) in the
pumpkin. Season with salt and pepper. Add the cream and cover well with the
"lid." Bake the pumpkin for 2 hours in a 350°F oven.
To serve the pumpkin: remove the lid, stir the contents gently with a spoon
until the pumpkin flesh and the other ingredients are transformed into a
deliciously thick soup. Taste and add more salt and pepper, if necessary.
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