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Author Topic: Punmkin-Cheese Soup  (Read 5939 times)

Offline JasonH

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Punmkin-Cheese Soup
« on: January 09, 2007, 07:15:57 PM »
As inspired by a by Frugal Foodies

Pumpkin Cheese Soup

1 Pumpkin (big enough to hold 6-10 servings of soup)
2 tablespoons Butter, melted
2 tablespoons Butter
1 large Onion, chopped
2 large Carrots, shredded
2 Celery sticks, chopped
4 cups Vegetable broth
1 clove Garlic, minced
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Nutmeg
3/4 cup light Cream (half and half)
1 cup Cheddar or gruyere cheese grated
1/3 cup White wine, dry
2 tablespoons Parsley, minced

1. 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.
2. Bake 45 mins or until tender when pierced with a fork. The pumpkin should be a bit droopy but still hold its shape well.
3. 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.
4. 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.
5. 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.

Recipe Location:
Recipe ID: 43406

Serves/Makes: 8