This soup is usually eaten straight out of the pumpkin itself which makes it more flavorful.
Pumpkin soup is a French dish that is served during the fall season. It is rich and creamy and usually served straight out of the pumpkin itself. The soup is also served as an appetizer for lunch, dinner or for Halloween or Thanksgiving.
Instructions
make French pumpkin soup for Fall
1. Washing vegetables is important for proper sanitation.
Wash a 3 lb pumpkin.
2. Create a lid for the pumpkin the same as the picture above using a paring knife.
Use a paring knife and cut out the top of the pumpkin, creating a lid.
3. Be sure to remove all the stringy filling and seeds before preparing the rest of the recipe.
Remove the inside of the pumpkin, including all the seeds and stringy filling, leaving the pumpkin meat intact. A spoon can be used to gut the pumpkin. Now layer the inside of the gutted pumpkin with seasoned croutons and Gruyere cheese.
4. The half and half will give the pumpkin soup a rich and creamy taste.
Fill the pumpkin with half-and-half almost to the top. Add pepper and sea salt for taste as well as a sprig of tarragon. Place the lid back on the pumpkin.
5. Baking the entire pumpkin with the soup ingredients ensures a flavorful soup.
Place the pumpkin on a baking sheet at 350 degrees F for 1-1/2 hour. Remove from oven and stir with spoon. Enjoy.
Tags: pumpkin with, paring knife, pumpkin itself, rich creamy, straight pumpkin, straight pumpkin itself, stringy filling
