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Tuesday, October 18, 2011

Cinderella Pumpkin Soup

Fall is here and so are the pumpkins.  As I was sitting on a plane looking through the October issue of Bon Appétit I saw this recipe for pumpkin soup. They cooked the soup inside of the cleaned out pumpkin.  I thought how cool does that sound?  So I had to give it a try and it was such fun to serve to my family and friends.  Really made a fun presentation.  
Thanks Bon Appetit for inspiring me to try this recipe.  (http://www.bonappetit.com/recipes/2011/10/pumpkin-soup-with-gruyere).

How cool is this?  I did adapt this recipe a little and it is really delish!






The Players!

Cut out a wide circle around the top of the pumpkin to make a lid. Lift lid; scrape off any seeds and set aside. Scoop out seeds and strings from inside pumpkin.
Place pumpkin in a strong roasting pan or on a very strong rimmed baking sheet lined with parchment paper. Rub pumpkin flesh with softened butter. Sprinkle all over inside with ground fennel seeds and hot smoked paprika. 
Season with salt and pepper.
Cut crust off of bagget and cut into cubes.  Place in a food processor and begin pulsing until you have fine bread crumbs.




 Add cheese, breadcrumbs, garlic, and bay leaves. Pour in stock to come within 3" of the pumpkin's rim. Cover with lid.    
Tip:  If pumpkin is a little lopsided take a piece of foil and scrunch it up and put it under the side needed to make the pumpkin level. 

Roast pumpkin for 1 hour. Remove lid; put lid flesh side up on pan alongside pumpkin and return to oven. Continue to roast until pumpkin flesh is soft when pierced with a knife (take care not to puncture skin), 30-90 minutes more, depending on size of pumpkin.




Discard bay leaves. Season soup to taste with salt and pepper. 
Fry sage leaves in 1 tablespoon of butter and 
1 tablespoon of olive oil until crispy. 

To serve, gently scoop a big spoonful of flesh from sides or bottom of pumpkin 
into each bowl and ladle stock over.  Garnish with crispy sage leaves!
Bon Appétit!






The Recipe:



Cinderella Pumpkin Soup


1 6–8 pound Cinderella pumpkin
1/4 cup (1/2 stick) unsalted butter, softened
1 teaspoon fennel seeds
2 large pinches hot smoked paprika
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
2 cups (packed) grated Gruyère cheese
1 cup fresh breadcrumbs made from a day old bagette or white bread
2 garlic cloves, chopped
2 fresh or dried bay leaves
5–7 cups low-salt chicken stock
10 fresh sage leaves
1 tablespoon butter
1 tablespoon olive oil

1.  Preheat oven to 350°.

2.  Cut out a wide circle around the top of the pumpkin to make a lid. Lift lid; scrape off any seeds and set aside. Scoop out seeds and strings from inside pumpkin.
3.  Place pumpkin in a strong roasting pan or on a very strong rimmed baking sheet lined with parchment paper. Rub pumpkin flesh with softened butter. Sprinkle all over inside with ground fennel seeds and hot smoked paprika. Season with salt and pepper.

4.   Add cheese, breadcrumbs, garlic, and bay leaves. Pour in stock to come within 3" of the pumpkin's rim. Cover with lid.   

Tip:  If pumpkin is a little lopsided take a piece of foil and scrunch it up and make the pumpkin level. 

5.  Roast pumpkin for 1 hour. Remove lid; put lid flesh side up on pan alongside pumpkin and return to oven. Continue to roast until pumpkin flesh is soft when pierced with a knife (take care not to puncture skin), 30-90 minutes more, depending on size of pumpkin.

6.  Discard bay leaves. Season soup to taste with salt and pepper.

7.  Fry sage leaves in 1 tablespoon of butter and 1 tablespoon of olive oil until crispy. 

8.  To serve, gently scoop a big spoonful of flesh from sides or bottom of pumpkin into each bowl and ladle stock over.

Happy Eating!
Adapted Recipe from October 2012 Bon Appetit and Canal House Cooking


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