Thursday, 10 November 2011

Hair Today, Gone Tomorrow

I know it's 10 days after Halloween and I am just getting around to show you what I did with my pumpkin, but hopefully my blood soup helped you enjoy the holiday. It sure tasted great to me!

But I think showing you my pumpkin now will be ok when you see what I turned it into.

I think your eyes will light up like Jack-O-Lanturns, your stomachs will growl like they smell candy apples, and you'll smile like your costume turned out exactly as planned.

So here goes!

Happy Belated Halloween!

Pumpkin and Gruyere Soup 

1 medium to large pumpkin, hollowed out 
4-6 cups of chicken stock, purchased or homemade 
1 cup of Gruyere cheese, grated 
Pinch of salt and pepper

1. Preheat oven to 400 degrees. 

2. Season sides of pumpkin with salt and pepper, add stock, and cheese. Cover with the lid of the pumpkin. 

Make sure you fill only about 1/4 - 1/3 the way up the pumpkin because more liquid will form as the pumpkin is baking. 

3. Place the pumpkin on a cookie sheet and bake in the oven for about 90 - 120 minutes or until the pumpkin starts to darken and the flesh is soft.

4. Remove the pumpkin from the oven and ladle stock into bowls. Then scoop a generous serving of pumpkin flesh into the bowls.

5. Top with extra grated cheese, if desired, and enjoy!

If you're confused about the title of this post, just tune in tomorrow. I have a secret to share with you and wanted to leave you guessing for at least a few hours!

1 comment:

  1. Anything with Gruyere cheese is all right by me!! YUMMY!! Very creative Sarah!