This is one of my favorite cool weather foods and I thought some of my fellow foodies might like it.
Pumpkin soup:
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Find enough bowl sized pie pumpkins as you will have servings (the tall versions hold up better than the flatish ones do); once cleaned rub the insides with butter and bake in the oven at 350 until they start to brown and the "meat" is fork tender.
Heat chicken stock in a stock pot and add 2-3 bay leaves; in separate pot heat to warm heavy cream.
Toast some day old french bread until it starts to brown slightly and grind it into coarse bread crumbs (about 1 1/2C per serving) generously season with ground sage and nutmeg and salt and pepper to taste.
Coarsely grate Swiss cheese (aprox. 1 1/2 C per serving or to taste).
Chop (a medium small per serving) onion medium fine and saute in butter (4-6 TBSP per serving) until translucent.
Mix the bread crumbs, grated Swiss and sauted onions together and spoon a generous portion into each pumpkin.
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Return to a 300 degree oven for about 45 minutes so the flavors can blend and it is heated through.
Carefully transfer to plate and top with parsley to serve.
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Oh and adding a dollop of dry Sherry is also a good thing.
Hope Y'all will try it and like as much as we do.
