Halloween has passed – I am on an all pumpkin diet 🙂
Start with a pumpkin about the size of a volleyball (It won’t matter if it is too small or too big – you can correct that later). Heat the oven to 400 degrees Fahrenheit. Roast the pumpkin in a roasting pan (to catch any juices that escape) for one hour. Let the pumpkin cool, then cut it in half, remove the seeds, and scoop out the pulp.
- 1 pumpkin, about so big
- 2 yellow onions, sliced
- some butter or oil
- 6 cups chicken stock or vegetable stock
- salt and pepper
- Some grated Gruyere cheese
- Slice two yellow onions, then saute them in oil or butter until translucent in a stock pot. Add the pumpkin pulp, any of the escaped juice, and six cups chicken stock or vegetable stock (Trader Joe's has good stock - it comes in a cardboard box). Heat to a boil, then reduce to a simmer. Simmer for half an hour. Remove from heat.
- Remove the solids and puree in a blender, working in small batches (work carefully - blenders don't like having hot items in them). (A food mill would work here too). Put the puree in a large bowl. Add the liquid from the stock pot to the puree until you reach the consistency of soup you desire.
- Reheat the soup. Add salt and pepper to taste.
- Ladle into serving bowls, stir in some grated Gruyere cheese.