Cheese soup in a pumpkin
10 servings
90 minutes
Cheese soup in pumpkin is a culinary masterpiece that combines the coziness of autumn cuisine with the sophistication of European cheeses. The origins of this dish can be found in American gastronomy, where pumpkin is traditionally used in seasonal dishes. Its rich flavor is born from the combination of tender Gruyère cheese, aromatic chicken broth, and crispy croutons that create the perfect texture. Baked pumpkin not only serves as an original vessel but also adds natural sweetness and velvety depth to the soup's flavor. This dish not only pleases the eye but also warms the soul, making it perfect for cozy family evenings. Cream added before serving completes the ensemble with softness and tenderness. Pumpkin soup is a gastronomic journey where each sip reveals warm autumn notes and cheesy elegance.
1
Take a medium-sized pumpkin (6-7 kg), cut off the top, and remove the seeds and fibers from it.
- Pumpkin: 1 piece
2
Grease the pumpkins inside with vegetable oil.
- Vegetable oil: 1 tablespoon
3
Layer grated Gruyère cheese and croutons at the bottom of the pumpkin in several layers. Sprinkle salt and pepper on the last layer.
- Gruyere cheese: 120 g
- Toast: 200 g
- Salt: to taste
- Ground black pepper: to taste
4
Pour broth into the pumpkin.
- Chicken broth: 1.5 l
5
Grease the pumpkin with vegetable oil on the outside, cover with a lid, and place in a preheated oven (175 degrees) for 1 hour.
- Vegetable oil: 1 tablespoon
6
It is customary to serve soup in a pumpkin.
7
You can add cream to taste directly in the plates.
- Cream: 100 ml