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Paul Bocuse's pumpkin 'soup'

Method

  • Carefully cut off the top from the pumpkin (to make a lid) and scoop out the seeds and stringy bits. Then place the pumpkin in a large baking tray. 
  • Gently heat the cream with the garlic in a small pot. Then set aside to infuse for 20 mins. 
  • When ready, preheat oven to 180°C fan forced (200°C normal). 
  • Then layer the croutons and gruyere in the pumpkin cavity. Sprinkle with seasonings and pour in the cream mixture. Put the lid on and cook in the oven for about 1-1½ hours until tender when pierced, covering with kitchen foil if browning too much. 
  • Carefully transfer the hot pumpkin to a large plate and remove the lid. Then detach some of the flesh with a sharp knife and mix it into the soup. 
  • Serve in the centre of the table with a ladle, sharp knives (to cut off the pumpkin) and soup bowls on the side. 
  • from Paul Bocuse, famous French chef

Ingredients

  • 1 x 2-2½ kg pumpkin
  • 400 ml cream
  • 1 garlic clove, crushed
  • 1 cup sourdough croutons
  • 150 gm gruyere, grated
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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