Serves four
INGREDIENTS
- 3 1/2 lb pumpkin
- 3 cups heavy cream
- 1/4 lb gruyere cheese, sliced
- 1/2 cup croutons
- 1 pinch nutmeg
- salt to taste
- pepper to taste
DIRECTIONS
- Cut the top of the pumpkin off and scoop out the meat and seeds. Sprinkle with salt, pepper and nutmeg. Alternate layers of gruyere (3-4 slices per layer), the cream and the croutons until it reaches the top of the pumpkin.
- Put the top of the pumpkin back on and put in a 375 degree oven for 2 hours.
- Take out of the oven, mix and scoop out into 4 bowls.
- Once the soup is out of the pumpkin scoop out some of the pulp out of the pumpkin and add to each bowl.
Chef's Note: For a soup that is not as heavy, you can also use 1 1/2 cups heavy cream and 1 1/2 cups chicken stock.
