PUMPKIN SOUP GRATIN IN A PUMPKIN

Serves: 6

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PUMPKIN SOUP GRATIN IN A PUMPKIN

Ready in: 1 H & 30 MTotal time: 1 H & 30 M

This is my version of holiday indulgence. Inspired by Paul Bocuse’s legendary recipe (and reinvented by Dorie Greenspan some years later!), this pot of gold is decadently creamy and extraordinarily luscious. You have to try it once, just to say you made it!

Ingredients

• One 4-pound Sugar Pie Pumpkin
• 3 cups homemade toasted croutons, 1-inch cubes
• 1 cup shredded Gruyere cheese
• 3 cups heavy whipping cream
• 1 cup low-sodium chicken broth
• 1 garlic clove, peeled and chopped
• Salt and freshly ground pepper
• For Garnish: Fried sage leaves and toasted hazelnuts

Instructions

1. Preheat the oven to 350°F.
2. Cut a lid from the top of the pumpkin and set aside. Scoop out the seeds and fibers from the pumpkin and discard them. Combine the cream, broth, garlic, salt, and pepper in a small pot and bring to a simmer over low heat. Once simmering, remove the pot from the heat and set it aside.
3. Place a layer of croutons in the bottom of the cleaned pumpkin, then top with a layer of shredded cheese. Continue until you have used up all of the croutons and Gruyere. Strain the infused cream/broth mixture into the pumpkin cavity. Place the lid back on the pumpkin and set the pumpkin on a baking sheet. Bake the pumpkin for 1 1/2 hours or until the pumpkin flesh is tender when pierced with a fork and the outer skin of the pumpkin is golden and blistered (you may need to lower the oven temperature slightly if the skin is becoming too brown).
4. To serve, remove the lid from the pumpkin and gently stir the soup, carefully scraping the flesh from the sides of the pumpkin but being careful not to pierce the outer skin. Stir until the soup is transformed into a thick puree.
5. Serve the soup, ladled from the pumpkin, and garnish with fried sage leaves and toasted hazelnuts.

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