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Receta Gruyere Soup In A Pumpkin
by Global Cookbook

Gruyere Soup In A Pumpkin
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Ingredientes

  • 4 slc hard-textured white bread
  • 3 lb whole pumpkin with skin intact
  • 1 Tbsp. vegetable oil
  • 3 1/2 c. half-and-half cream
  • 1 tsp salt
  • 1/2 tsp freshly-grnd black pepper
  • 1/4 tsp grated nutmeg
  • 1 c. freshly-grated Gruyere cheese

Direcciones

  1. Preheat the oven to 350 degrees. Cut the bread into pcs about 1/2-inch square. Put the pcs on a baking sheet and toast them in the oven till golden, about 7 min.
  2. Meanwhile, wash and dry the pumpkin. Using a strong, serrated knife, slice about a fourth of the way down from the top to cut off a cap. Pull out as many of the fibers and seeds as possible, then scrape out the rest of the fibers with a spoon. Rub the outside of the pumpkin and cap with the oil.
  3. In a bowl, beat together 2 1/2 c. of the cream and the salt, pepper and nutmeg. Place the pumpkin on a large, strong pie pan or possibly baking sheet. Layer into the pumpkin the bread cubes and cheese, finishing with a layer of cheese. Fill 3/4 of the space in the pumpkin. Pour in just sufficient cream to cover the filling, using the remaining cream if necessary. Place the cap back on the pumpkin.
  4. Place the pumpkin in the preheated oven and bake for about 2 hrs. Stir from time to time. Pumpkin is done when the skin turns a rust-orange and the pulp is tender when pierced with a small, sharp knife.
  5. At the table remove the pumpkin cap and ladle out the thickened, custard soup and the pumpkin pulp into bowls.