Creamy pumpkin cheese soup by Magnus Nordlander
Based on a recipe from Hugh Fearnley-Whittingstall
This is a delicious, yet extraordinarily simple soup. Depending on the size of the pumpkins, they can either be a single serving or a dish for two.
Serve either by eating straight from the pumpkin, scooping out the flesh as you go, or by scooping everything out into bowls.
Ingredients for 2 servings
- 1 pumpkin, small
- 8 7/8 ounces of gruyere, grated
- 2 1/8 cups of heavy cream
- 1 tablespoon of butter
- nutmeg, freshly grated
- salt
- black pepper, freshly ground
Instructions
Begin by preheating your oven to 390°F. Cut off the top of the pumpkin and scoop out the seeds. You can save the seeds for roasting. Put the pumpkin in an oven-proof dish, with sides to catch any leaks. Fill the scooped out cavity up to half with gruyère, and top up to two thirds with cream. Add the butter, and salt, pepper and nutmeg to taste.
Put the top back on and bake in the oven for about 1 hour to 1 hour and 30 minutes, or until the flesh of the pumpkin is tender.
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