Pumpkin cheese soup
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Pumpkin cheese soup
  Pumpkin    Cheese    Soups  
Last updated 6/12/2012 1:02:12 AM. Recipe ID 25689. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Pumpkin cheese soup
 Categories: Soups, Usenet
      Yield: 6 Servings
 
      1    Pumpkin (big enough
           -to hold 6-10
           -servings of soup)
      2 T  Butter, melted
      2 T  Butter
      1 lg Onion, chopped
      2 lg Carrots, shredded
      2    Celery sticks, chopped
      4 c  Vegetable broth
      1    Garlic clove, minced
    1/4 t  Salt
    1/4 t  Pepper
    1/4 t  Nutmeg
    3/4 c  Cream, light
      1 c  Cheddar or gruyere
           -cheese, grated
    1/3 c  White wine, dry
      2 T  Parsley, minced
 
  Preheat oven to 375 degrees F.  Butter a baking sheet.
  
  Prepare pumpkin:  cut off the top, scoop out seeds, brush inside with
  about 2 T melted butter. Replace top and place pumpkin on baking
  sheet. Bake 45 mins or until tender when pierced with a fork. The
  pumpkin should be a bit droopy but still hold its shape well.
  
  Meanwhile, melt about 2 T butter in a big saucepan.  Add onion,
  carrots, celery.  Saute until soft, about 10 mins.  Add broth,
  garlic, salt, pepper and nutmeg. Cover and simmer 20 minutes. Cool
  slightly.
  
  Puree vegetable mixture in 2 or 3 batches in a blender or food
  processor. Put back in saucepan; stir in the cream. Reheat. Add
  cheese and wine, heat until cheese melts. Stir frequently after
  adding milk to avoid scorching. Place hot pumpkin on serving platter.
  Pour in soup.  Sprinkle with parsley.
  
  Serve the soup by ladling out of the pumpkin at the table, scooping a
  little bit of pumpkin into each serving. The pumpkin then makes a
  great centerpiece for your table, while allowing people to have
  second helpings.
  
  NOTES:
  
  *  Cheese soup in a pumpkin shell -- This recipe came from the 1983
  Half Moon Bay Pumpkin Festival and was published in our local
  newspaper in 1984.
  
  *  I use half gruyere and half cheddar.  Shred the cheeses very
  finely so they will melt rapidly. After the soup is all gone, the
  pumpkin can be cut up, washed, and used in pumpkin pie. It may need
  more baking to become soft enough to puree for the pies.
  
  *  It was impossible to find pumpkins after Halloween near San
  Francisco, but fortunately they keep for a month until Thanksgiving
  in a cool area if left uncut.
  
  *  In North America, light cream is often called half and half.
  
  : Difficulty:  moderate.
  : Time:  1 hour.
  : Precision:  approximate measurement OK.
  
  : Judy Anderson
  : Lucid, Inc., Menlo Park, California, USA
  : decwrl!spar!edsel!yduJ
  
  : 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 25689 (Apr 03, 2005)

[an error occurred while processing this directive]