A pumpkin recipe that's not beer
Posted: Fri Oct 31, 2014 1:52 pm
I can't believe it is already the end of October! I've been meaning to post this but never got around to getting the pics off my camera until now.
This is one of my favorite cool weather foods and I thought some of my fellow foodies might like it.
Pumpkin soup:
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.
Fill pumpkins to within about 2 inches from top with hot chicken stock, add 1/2 to 1C warmed heavy cream.
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.
I'm doing approximate measurements here because us Southerners don't follow recipes (they usually aren't fattening enough). 
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.
This is one of my favorite cool weather foods and I thought some of my fellow foodies might like it.
Pumpkin soup:
- pumpkin soup 001.JPG (90.06 KiB) Viewed 153 times
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.
- pumpkin soup 004.JPG (90.09 KiB) Viewed 153 times
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.
- pumpkin soup 005.JPG (79.09 KiB) Viewed 153 times
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.