Subject: Paul Bocuse's Pumpkin Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Nov 06 2001 - 10:48:06 EST
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F O O D F U N N Y
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Here's a true food funny from reader Dottie Carpenter:
Many years ago I cooked and served Thanksgiving dinner to my family
after buying my house and wanting to have everyone in "my new home."
There were 14 of us and I cooked everything under the sun. It was a
Thanksgiving meal to be proud of and I left nothing to the imagination.
There was turkey, dressing, mashed white potatoes, candied sweet
potatoes, cauliflower surrounded by carrots, green beans, turnips,
tossed salad, rolls, and a variety of pies, wine for toasting, and a
wonderful, lovely family to be thankful for. The youngest member of
the family was 3 years old and as we all sat down to this elegantly
cooked and served meal, she said, "Aunt Dot, can I have a hamburger?"
She is now 35 and will always be reminded of that one Thanksgiving
meal.
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T O D A Y ' S R E C I P E
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Here's another sample of the 60 recipes for holiday entertaining from
the November edition of World Wide Recipes EXTRA! Get your own copy
delivered by one of our friendly email couriers at
http://www.worldwiderecipes.com/extra.htm or by sending a blank email
to mailto:Check@wwrecipes.com
Paul Bocuse's Pumpkin Soup
1 6 to 8 lb (3 to 4 kg) pumpkin
1 cup (250 ml) toasted croutons
4 oz (100 g) grated Gruyere cheese
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
12 cups (3 L) cream or milk
Cut the top off the pumpkin so that it can be used as a soup tureen
and set the top aside. Remove the seeds, and layer the croutons and
Gruyere in the bottom of the pumpkin. Add salt, pepper, and nutmeg,
and fill with the cream or milk. Close the "tureen" as tightly as
possible with the top of the pumpkin. Place in a large, deep baking
dish and bake in a 425F (220C) for 2 hours. Present the pumpkin at
the table, remove the top, and using a spoon scoop out some of the
flesh of the pumpkin and mix it in with the soup, serving each diner
some of the pumpkin along with the soup. Hint: The first time I made
this the pumpkin broke as I was serving it, creating quite a mess. I
recommend you cook and serve it in a container large enough to hold
the liquid in case this happens. Serves 8 to 12.
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