SOUPE DE COURGE
This is Paul Bocuse's famous thick pumpkin soup, from France, served inside the pumpkin shell.
Provided by Joost Elffers
Yield Serves 4 as a main course
Number Of Ingredients 5
Steps:
- Cut a lid from the top of the pumpkin by cutting around the stem. Remove and discard the seeds and fibers, but be sure to leave behind all meat. Place the croutons and the cheese in a few alternating layers (until you run out) in the pumpkin. Season with salt and pepper. Add the cream and cover well with the "lid."Bake the pumpkin for 2 hours in a 350°F oven.
- To serve the pumpkin: remove the lid, stir the contents gently with a spoon until the pumpkin flesh and the other ingredients are transformed into a deliciously thick soup. Taste and add more salt and pepper, if necessary.
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