Peter Pumpkin Eaters Stuffed Pumpkin Soup Recipes

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PETER PUMPKIN EATER'S STUFFED PUMPKIN SOUP



Peter Pumpkin Eater's Stuffed Pumpkin Soup image

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

6 -7 lbs pumpkin, washed
4 ounces gruyere cheese, grated
12 cups chicken stock
1 cup crouton, toasted
salt and pepper
1/2 cup table cream

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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