Ghoulish Gruyere Soup In a Pumpkin
Updated 10:25 AM EST, Tue, Nov 2, 2010
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Fairway Market's Gruyere Soup In a Pumpkin
1 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
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.