- 1 pumpkin, about 20cm in diameter
- 25g butter
- 1 onion, sliced
- 1 garlic clove, crushed
- Freshly grated nutmeg
- 2 tbsp fresh sage, chopped
- 1l hot chicken stock
- salt and black pepper
- 3 tbsp cream
- 100g Emmental, or other melting cheese, grated
- fresh chives, chopped
- Heat the oven to 190ºC (170ºC fan oven) gas mark 5. Slice off the top of the pumpkin to make a lid and set aside. Scrape out the fibrous strands and seeds. Put the pumpkin in a lightly oiled, deep roasting dish.
- Cut away the flesh inside, leaving walls thick enough to hold soup. (an ice-cream scoop works well for this task) Chop the flesh.
- Heat the butter in a pan and gently fry the onion for 10 minutes until softened. Add the garlic and cook for 1 minute. Stir in the nutmeg, sage and reserved pumpkin flesh.
- Put the mixture in the shell and pour in the stock. Season and cover with the lid. Cook for 45 minutes to 1 hour till the pumpkin is tender but still holds its shape. Stir in the cream; garnish with chives and extra cheese.
- Carefully remove from the oven and bring the pumpkin to the table. Ladle the soup into bowls to serve.
Note: Serves 4, Halloween Recipe
Photo Credit: warmsnugfat.blogspot
Source : warmsnugfat.blogspot.ie/2012/10/pumpkin-cauldron-soup.html