Pumpkin Soup recipe

Ingredients:

• 1 ½ c. fresh white bread crumbs
• 4 lb whole cooking pumpkin (choose one with a stem)
• 7 tbsp butter
• 2/3 c. onion, finely minced
• ½ tsp ground sage
• ½ c finely grated Swiss cheese
• 2 ½ c. light cream
• 1 bay leaf
• salt, pepper, nutmeg to taste

Directions:

1. Preheat oven to 300 degrees F. Spread bread crumbs in a large roasting pan, and bake for 15 minutes or until they have dried out. Once breadcrumbs are dried out, increase oven temperature to 400 degrees F.

2. Cut off top of pumpkin to create a “cover” (like you you would when making a Jack o' Lantern.) Scrape all seeds and flesh out with an icecream scoop and set aside. Rub inside of pumpkin with butter and salt.

3. Heat remaining butter in large skillet and add onions. Saute on low heat for 8 to 10 minutes or until tender and translucent. Stir in breadcrumbs and cook for 2 minutes. Add sage, salt, pepper, and nutmeg.

4. Remove skillet from heat and stir in cheese until melted. Carefully spoon mixture into the cleaned, prepared pumpkin. Add cream until the soup comes to within ½ inch of the pumpkin rim, and lay bay leaf on top.

5. Replace top of pumpkin and carefully place pumpkin in a shallow baking dish. Bake for 1 ½ hours or until pumpkin is beginning to soften on the outside, and the soup is bubbling. Reduce oven temperature to 350 degrees and bake for ½ hour more or until pumpkin is tender. If pumpkin is browning or burning cover loosely with foil.

6. To serve, use long handled spoon to scrape flesh of sides of pumpkin into each bowl. Top with parsley or additional cheese to garnish.

Author: Catherine Herzog

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