pumpkin soup

Ingredients:

• 1 small-medium sugar pumpkin
• 3 to 4 oz coarsely grated gruyere cheese
• 1 ½ to 2 cups half and half
• 1 tbsp butter
• Freshly grated nutmeg
• Salt and pepper
• add applesauce or apple as per Alton

Preparation:

• Preheat the oven to 375 degrees. 
• Cut the top off the pumpkin. 
• Scrape out the seeds and reserve for toasting. 
• Scrape out any stringy pumpkin pieces using a spoon. 
• Fill the pumpkin 1/3 with grated cheese and about 2/3 with half and half – I used 3 oz cheese and 1 ½ cups cream for my pumpkin. 
• Add the butter and grate a little fresh nutmeg into the cream. 
• Season with salt and pepper and replace the lid. 
• Place the filled pumpkin on an edged baking sheet incase of leakage and bake until the flesh of the pumpkin is quite soft – 45 minutes to 1 hour.
  
  To Serve: 
• Remove the top of your pumpkin and ladle the cream mixture evenly between 4 serving bowls. 
• Using a spoon, gently scrape out the soft pumpkin flesh and top each bowl with a few pieces of pumpkin. 
• Top with a little more freshly grated nutmeg and serve. 
  

  
  
  
  
  
  
  

Prepared: 2012-11-02

Categories: Soup

Source: simmerboston.com