Soupe de Courge


According to the book Play with your Pumpkins, this is Paul Bocuse’s famous pumpkin soup.

1 pumpkin, 6½ to 9 lbs
6-7 c. croutons
1 c. grated Gruyere cheese
3 quarts light cream
Salt and pepper to taste

Cut a lid from the top of the pumpkin by cutting around the stem.  Remove the seeds and fibers, leaving the meat intact inside the shell.

Place the croutons and cheese in a few alternating layers (until you run out) inside the pumpkin; season with salt and pepper.  Add the cream and cover with the “lid.”  Bake for 2 hours in a 350° oven.

To serve, remove the lid; stir the contents gently with a spoon until the pumpkin flesh and the other ingredients are transformed into a deliciously thick soup.  Add more salt and pepper to taste, as needed.

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