KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
SERVES 6
As a pumpkin pie-loving culture, Americans have grown up believing the flesh to be the most important part of the pumpkin. Originally, however—some 6,000 years ago in Mexico—pumpkins were cultivated for their seeds. This recipe proves that the flesh isn't just for pies but makes a delicious soup as well. We found it best to use a heavy pumpkin, with thick flesh that keeps it intact during baking.
1 7-lb. Cinderella pumpkin, with a 2" stem
7 tbsp. butter
Salt
1 large yellow onion, peeled and finely chopped
1 1⁄2 cups fresh white bread crumbs, toasted
1⁄2 tsp. ground nutmeg
1⁄2 tsp. ground sage
Freshly ground black pepper
1⁄2 cup grated Swiss cheese
4 cups Chicken Stock
2 bay leaves
1⁄2 cup heavy cream, optional
2. Melt remaining 6 tbsp. butter in a skillet over medium heat. Add onions and cook until soft, about 10 minutes. Stir in bread crumbs and cook for 2 minutes, then add nutmeg and sage and season generously with salt and pepper. Remove from heat, stir in cheese, then spoon mixture into pumpkin. Pour enough stock into pumpkin to come within 1⁄2" of the rim. Lay bay leaves on top, then fit lid onto pumpkin.
3. Bake until pumpkin begins to soften and brown on the outside and the stock bubbles on the inside, about 1 1⁄2 hours. Carefully remove from oven and transfer to a serving platter. With a long-handled spoon, scrape flesh from bottom and sides of pumpkin and, just before serving, stir in heavy cream if using.
Saveur
|
1st Keep
 janetlsanders
|
Comments