PUMPKIN SOUP
My friend told me about this unusual recipe for Pumpkin Soup. Take
one average sized pumpkin or one that will fit whole in your oven in
a pan. Carve off the top to make a lid. Scoop out all the seeds.
Layer Gouda cheese and seasoned croutons in the cavity. Place in the
oven and bake at 350 degrees for about 2 hours or until the pumpkin
is tender enough so you can scrape the sides and bottom into a pulp.
Add half ‘n half cream and stir. Serve.
I imagine with some minor modifications this soup could be made
more ‘O’ friendly. Like seasoning Ezekiel or Spelt bread and making
croutons out of that. Use an ‘O’ friendly cheese.
I don’t particularly like the taste of pumpkin. I prefer sweet
potato. I told my friend (who made the soup) that I would probably
add cubed sweet potato to the mix because she said it just didn’t
make enough to go around. She liked that idea and said she is going
to try that too!
Also my friend poured the mixture out into a blender to mix with the
half ‘n half. (don’t know an ‘O’ friendly substitute for that!).
Then returned the pureed mixture to the whole pumpkin. She served
the soup from the pumpkin to rave reviews of taste and decor!
Thought you might like this idea with Thanksgiving coming up.
deb in New Orleans