Paul Bocuse's pumpkin 'soup'
Method
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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.
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Gently heat the cream with the garlic in a small pot. Then set aside to infuse for 20 mins.
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When ready, preheat oven to 180°C fan forced (200°C normal).
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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.
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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.
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Serve in the centre of the table with a ladle, sharp knives (to cut off the pumpkin) and soup bowls on the side.
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from Paul Bocuse, famous French chef
Ingredients
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1 x 2-2½ kg pumpkin
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400 ml cream
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1 garlic clove, crushed
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1 cup sourdough croutons
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150 gm gruyere, grated
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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.