Baked Pumpkin Soup Recipe from Farmers in Chef Hats Cookbook
Got pumpkins? Well, you just have to make the Baked Pumpkin Soup from the Farmers in French Hats cookbook. It’s a hearty soup filled with cheese that will bring you comfort and keep you warm on those frosty days that are just around the corner.
If you’re a cheese lover, every bite you take will melt your heart. Serve it with slices of crusty bread to catch the strands of cheese. Believe me, you’ll want to add this recipe to your pumpkin recipes repertoire.
Baked Pumpkin Soup Recipe
Bake Pumpkin Soup Recipe from Farmers in Chef Hats Cookbook
Author: Chantal Nolin, Ferme Guillaume Létourneau
Recipe type: Soups
Ingredients
- 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
Instructions
Preheat oven to 375°F (175°C).![b]
- 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.
Notes
Just before serving, add a few drops of whisky in the bowls. It will enhance the flavour of your soup.
Recipe and photo excerpt from:
Title : Farmers in Chef Hats Cookbook
Author : Linda Arsenault
Publisher: Linda Arsenault
ISBN: 978-2-9809721-0-2
Acknowledgement
Photographs and recipes printed with the permission of Linda Arsenault
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