Courters' Kitchen: Vive la French Pumpkin Soup [video]

Courters' Kitchen: Vive la French Pumpkin Soup [video]

October 4th, 2017 by Barry Courter in Life Entertainment

Cooked inside a Cinderella pumpkin, this take on French onion soup is fun to make and serve.

Photo by Barry Courter /Times Free Press.

KELLEY SAYS: Cooking is about experimenting and learning for me, and this dish was definitely something new.

BARRY SAYS: I learned that my wife has never carved a pumpkin before.

KELLEY: True. I always left that to other people. Like you. Anyway, I saved this recipe from Relish magazine, and it just seemed like the right time to try it. I had to go to several places before I found a pumpkin for cooking. Lots of places only have the jack-o'-lantern variety.

BARRY: See, more education going on here. I learned that there is a difference.

Cooked inside a Cinderella pumpkin, this take on French onion soup is fun to make and serve.

Cooked inside a Cinderella pumpkin, this take on...

Photo by Barry Courter /Times Free Press.

KELLEY: It's essentially French onion soup cooked and served inside the pumpkin.

BARRY: It was pretty and unusual and kind of fun to make.

KELLEY: The original recipe called for leeks, but I used onion instead, and I used nutmeg. It was a very earthy-tasting dish, especially with the addition of the porcini mushrooms.

BARRY: Yes, it was.

KELLEY: This is a recipe I think you could experiment with to make it your own.

Contact Barry and Kelley Courter at bcourter@timesfreepress.com or 423-757-6354.

French Pumpkin Soup

1 8- to 10-pound Cinderella pumpkin

1/4 ciabatta loaf, cubed and toasted

1 yellow onion, diced

1 shallot, diced

3 parsnips, chopped

1/2 teaspoon nutmeg

1/2 1 ounce bag dried porcini mushrooms

1 sprig fresh rosemary

1 tablespoon fresh sage

2 bay leaves

2 cups Gruyere cheese

4 cups veggie broth

1 cup mushroom broth

1/2 stick butter

Salt and pepper to taste

Heat oven to 325 degrees. Cube the bread, and place in the oven to brown. Cut the pumpkin, creating a 4-inch lid. Scoop out the seeds and strings. Coat lid and inside of pumpkin with butter. Season both with salt, and place on a deep baking dish or pan.

Melt remaining butter in a skillet, and saute onions until soft. Add sage, nutmeg, rosemary, parsnips, mushrooms, salt and pepper. Put a layer of bread inside the pumpkin and then a layer of cheese. Add onion mixture, and then repeat. Mix 1 cup of mushroom broth with 4 cups veggie broth, and stir. Pour over mixture in the pumpkin. Put lid on, and place in the oven for about 90 minutes. Let cool.

Use a long-handled spoon to dig out some of the pumpkin and soup mixture, and serve in a big bowl or tureen. Be sure to get some of the broth.


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