PETER PUMPKIN EATER'S STUFFED PUMPKIN SOUP
This interesting recipe is from Food & Folklore of the 1,000 Islands, but originally from Joan Barrett's cookbook "In Praise of Pumpkins". I haven't tried it yet. (Have to wait for pumpkin season.) But I think you'll agree it looks intriguing!
Provided by Whisper
Categories Vegetable
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Cut a fairly wide lid in the top of the pumpkin.
- Scoop out the seeds and fibers but save the seeds to roast later.
- Brush a little cooking oil inside on the pumpkin flesh.
- Set it on an oven-proof serving dish.
- Lay alternate layers of croutons and grated cheese inside the pumpkin.
- Sprinkle the final layer with salt and pepper and fill with chicken stock, not quite to the top.
- Close the 'tureen' with the pumpkin lid as tightly as possible.
- Place in a 375 degree oven and cook for 1 hour, or until the pulp is tender when tested with a fork.
- Just before serving, stir in the table cream.
- Serve the soup with scoops of cooked pumpkin.
Nutrition Facts : Calories 321.2, Fat 12.4, SaturatedFat 5.9, Cholesterol 36.3, Sodium 598, Carbohydrate 38.2, Fiber 1.9, Sugar 10.4, Protein 17.6
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