Stuart's Spices
Servings:
6-8
Prep time:
00:25
Cook time:
01:30
This is truly the Best Ever Pumpkin and Cheese Soup, especially because it is baked and served right in the pumpkin!
I found the original recipe in a Holiday Country Cooking magazine almost 20 years ago. I've modified and updated the ingredients. I make it every year and it's always a hit! ~Vicki
Ingredients
- 1 medium pumpkin, ~8 lbs
- 1 stick unsalted butter
- 6 cups chicken or vegetable stock
- 6 Tbsp flour
- ¾ - 1 tsp Stuart's Spices Pumpkin Pie Spice
- Stuart's Spices Fresh Ground Black Pepper, to taste
- 2 cups light cream or half and halt
- 1½ - 2 cups Gruyere or Swiss cheese
- 12 slices crusty baguette
- salt to taste
Instructions
- Preheat oven to 325 F
- Cut out the top of the pumpkin, creating a lid with stem attached. Scrape all the seeds and stringy material from inside and off the lid. Optional - run inside of pumpkin with salt and pepper or unsalted butter.
- Melt stick of butter over moderately low heat until foamy. Add flour, maing a roux, and cook 3-5 minutes until light and golden.
- Slowly add the stock, whisking constantly. Bring to a boil to thicken.
- Reduce heat. Add cream. Add Pumpkin Pie Spice. Add salt and pepper to taste.
- Slowly add cheese, stirring constantly, letting cheese melt before adding more.
- Pour soup into pumpkin. Cover with pumpkin lid and set on baking sheet.
- Bake at 325 F until the pumpkin is tender but still holds its shape. Begin checking after an hour, though it may take 1 1/2 hours.
- Bake or toast the bread until golden brown. Place a slice of bread into the soup bowl. Ladle some of the soup over the bread, scraping some pumpkin into each bowl.
