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Recipe Thursday-French Pumpkin Soup

Posted on November 11th, 2010 | Posted in Recipes, Soup and Stew

Wow! This recipe definitely drew me in visually and it did not disappoint my taste buds either! If you haven’t noticed yet that I love pumpkin! I’ve done more with pumpkin this Fall season than I’ve ever done in the past. I’ve taken pumpkin the whole flavor gamut from savory to sweet; pumpkin soups, roasted pumpkin seeds, and pumpkin bread, rolls and cookies.

French Pumpkin Soup

Yield 6-8


1 (8- to 10-pound) Rouge vif d’Etamps (Cinderella) pumpkin
1/2 cup unsalted butter, room temperature, divided (880000)
1/2 teaspoon salt, divided (CQS030)
3 leeks, white part and 2 inches of green, cut into 1-inch-thick rounds
6 (1-inch thick) slices country bread, torn into bite-sized pieces and toasted
1/2 teaspoon ground dried sage
1/2 teaspoon ground nutmeg (CQN061)
Coarsely ground black pepper (CQP065)
2 cups shredded Gruyère or a mixture of Gruyère/Jarlesburg cheese (CWSZ050/CWNO060)
5 cups chicken broth (331101)
2 bay leaves (CQB011)


Preheat oven to 350F.   Cut off top of pumpkin, creating a lid about 4 inches in diameter (make sure that your ladle fits in the hole). Scoop out seeds and strings. Rub cut side of lid and inside of pumpkin with 1 tablespoon butter. Season lid and inside of pumpkin with half the salt and place pumpkin, cut side up, in a deep baking dish or pan that you can bring to the table. Set lid aside.  Melt remaining butter in a skillet over medium heat. Add leeks and cook, stirring, until soft, about 8 minutes. Add toasted bread and sprinkle with sage, nutmeg, remaining salt and pepper. Stir well and remove from heat. Spoon a layer of bread mixture into pumpkin. Sprinkle a layer of cheese on top. Repeat layers with remaining bread mixture and cheese. Pour in stock to within 1 inch of the rim. Lay bay leaves on top, and then fit lid onto pumpkin. Bake until pumpkin begins to soften and brown on the outside and stock bubbles, 1 to 2 hours. Carefully remove baking dish from the oven. With a long-handled spoon, scrape flesh from bottom and sides of pumpkin into soup, being careful not to puncture walls. Ladle soup, including tender chunks of pumpkin flesh, into warmed bowls and serve.

Recipe Adapted from Relish the Season, “From Patch to Pan,” October 2007

One Response to “Recipe Thursday-French Pumpkin Soup”

  1. That is ingenious. I can not wait to try this recipe. It will be nice for a cold autumn day. And the best part is that there is no pot to have to clean. You can just get rid of the pumpkin. This is also a great conversation piece and will be decorative on the table.

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