Thursday, February 28, 2013
Hotel Bristol's Soupe de Courge a la Créme
Hotel Bristol's Soupe de Courge a la Creme:
1976, from my Best of the Best Recipes
I've made this Soup many times. I used to prepare it for Thanksgiving
It's a Cream of Pumpkin Soup (made, baked and served in the Pumpkin) The juice of the Pumpkin, as it bakes, adds a great flavor to the soup. This is made with your typical Halloween Pumpkin and not a
Hotel Bristol's Soupe de Courge a la Créme.
1- ( 7 - 8 lb.) Pumpkin ( Cut a circle around the top and keep the stem on)
4 Cups of Croutons
1 1/4 C Grated Swiss or Emmenthal Cheese
4 C Half and Half
Fresh Ground Pepper
Ground Nutmeg, a good pinch
As mentioned above, cut off the top of the Pumpkin and reserve for an attractive cover when serving this Soup.
Scrape out the pumpkin using a large heavy spoon, remove the seeds, maintaining all of the meat of the pumpkin
Fill the shell of the Pumpkin 3/4 full with alternating layers of Croutons and Cheese
Season the Half and Half with Salt, Pepper and Nutmeg
Pour the mixture into the Pumpkin
Replace the top of the Pumpkin
Place it in a Roasting Pan
Bake in a pre-heated 350 degree Oven for 2 hours.
Carefully remove it from the oven to a serving platter, serve it from the Pumpkin, at the table
Ladle into Soup Plates
Peace in the Kitchen!