Bake Pumpkin Soup Recipe from Farmers in Chef Hats Cookbook
Author: Chantal Nolin, Ferme Guillaume Létourneau
Recipe type: Soups
- 1 pumpkin, 3½ lbs (1..6 kg)
- 1 slice of bread, grilled and cut into croutons
- 2 oz. (60 g) old cheddar; grated
- 2 oz. (60 g) fresh mozzarella, diced
- 2 oz. (60 gr) lardons (bacon cubes)
- 2 tbsp. (30 g) leek (white part only), chopped
- 2 tbsp. (25 g) red onion, chopped
- 3 cups (750 ml) chicken stock
- ½ cup (125 ml) cream
- 1 pinch of nutmeg
- Freshly- ground pepper
- Cut open the top of the pumpkin and remove seeds and fibers.
- Place all ingredients in successive layers in the following order: croutons first, then cheeses, lardons, leek, onion, nutmeg
- and pepper.
- Add cream and fill with chicken stock to just below the rim of the pumpkin.
- Put the top back on and place in a drip pan. Bake for about 1 hour and 45 minutes or until pumpkin flesh comes of easily with a spoon.
- Before serving, scrape the sides o the pumpkin to obtain the cooked flesh. Put pumpkin flesh into bowls and cover with broth.
Just before serving, add a few drops of whisky in the bowls. It will enhance the flavour of your soup.
Recipe by My Cookbook Addiction at http://www.mycookbookaddiction.com/2016/10/31/baked-pumpkin-soup-recipe-from-farmers-in-chef-hats-cookbook/
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