Soupe De Courge
Serves: 4
Ewell Douglas
1 January 1970
Based on User reviews:
55
Spice
50
Sweetness
46
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Cut a lid from the top of the pumpkin by cutting around the stem
2
Remove and discard the seeds and fibers, but be sure to leave behind all meat
3
Place the croutons and the cheese in a few alternating layers (until you run out) in the pumpkin
4
Season with salt and pepper
5
Add the cream and cover well with the "lid
6
"Bake the pumpkin for 2 hours in a 350°F oven
7
To serve the pumpkin: 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
8
Taste and add more salt and pepper, if necessary
9
Cut a lid from the top of the pumpkin by cutting around the stem
10
Remove and discard the seeds and fibers, but be sure to leave behind all meat
11
Place the croutons and the cheese in a few alternating layers (until you run out) in the pumpkin
12
Season with salt and pepper
13
Add the cream and cover well with the "lid
14
"Bake the pumpkin for 2 hours in a 350°F oven
15
To serve the pumpkin: 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
16
Taste and add more salt and pepper, if necessary