- 1 1/2 cups fresh bread crumbs from leftover rolls or firm bread
- 1 unblemished pumpkin with good stem (6 - 7 lbs)
- 6 tbspns butter
- 2 cups finely chopped onions
- Nutmeg to taste
- Freshly ground pepper to taste
- 1 cup coarsely rated Swiss cheese
- 1/4 cup freshly grated Parmesan cheese
- 6 cups turkey stock, made from the carcass and giblets
- 1 bay leaf
- 1/2 cup heavy cream
- Chopped flat-leaf Italian parsley
Preheat oven to 300 degrees. Spread the bread crumbs in a shallow roasting pan and dry in the oven for 15 minutes, stirring constantly. Remove pan. Increase oven heat to 400 degrees.
With a sharp knife, cut a cover 4-inches in diameter out of the top of the pumpkin. With a long-handled spoon, scrape out the seeds and stringy material from the inside. Sprinkle the inside lightly with salt.
Heat the butter in a heavy skillet and cook the onions in it until tender and translucent. Stir with bread crumbs and cook 2 minutes., or until butter has been absorbed. Stir in 1 teaspoon of salt, and the nutmeg and black pepper.
Remove from the heat and stir in the cheeses. Spoon the mixture into the pumpkin. Pour in the turkey stock until it reaches within 1-inch of the rim. Place bay leaf on top and replace the pumpkin cover.
Place the pumpkin in a buttered baking dish, and bake 1 1/2 hours, or until the pumpkin begins to soften and the soup is bubbling. Reduce oven heat to 350 degrees and bake 30 minutes longer. Pumpkin should be tender but hold its shape. If pumpkin starts to brown, cover with aluminum foil.
Just before serving, remove the cover and stir in cream, and chopped Italian parsley. Serve the soup with s scraping of pumpkin. Yieid: 8 servings.
More "Lost" Soup RecipesLouisiana Turkey Bone Gumbo (1972)
San Francisco Old-Time Minestrone Soup (1867)
(Origin - "The New York Times Cookbook for Special Occasions" by Jean Hewitt, 1975.)
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