Recipe Talk

Helpppppppppppp! Looking to find a yummy creamy pumpkin recipe that I ate once at my aunt's house. Does anyone have a recipe of this nature? Thanking you in advance.......

CREAMY PUMPKIN SOUP

-------------

1 c. hot water

3/4 c. canned pumpkin

3 Tbsp. thinly sliced green

onions

2 tsp. frozen orange juice

concentrate

1 1/2 tsp. low-sodium instant

chicken bouillon granules

1/4 tsp. ground cinnamon

1/8 tsp. ground ginger

1/2 c. skim milk

In 1 quart casserole, combine all ingredients, except
milk. Mix well; cover. Microwave at High for 3 1/2 to 5 1/2
minutes or until bubbly and onions are just tender-crisp,
stirring once. Stir in milk. Microwave at High for 30 seconds
to 1 minute longer or until hot. Stir before serving. Makes 4
servings, 1/2 cup each.

-----------------------

CREAMY PUMPKIN SOUP

-----------------

2 Tbsp. butter

1 Tbsp. dry minced onion

1 Tbsp. flour

1 c. chicken broth

1 can evaporated milk

1 c. canned pumpkin

1/8 tsp. pepper

1/8 tsp. marjoram

1/8 tsp. ginger

salt to taste

Melt butter in saucepan and brown onion and flour.
Gradually add chicken broth, stirring until lightly thickened.
Add the other ingredients and simmer for 15 minutes. For a
dramatic effect, serve from a pumpkin shell and garnish with
popped corn.

This recipe is from Mireille Johnston's The Cuisine of the Rose: Classical French Cooking from Burgundy and Lyonnais, published by Fireside, a division of Simon & Schuster Inc. in 1982.

La Soupe au Potiron
(Pumpkin Soup)

1 C. peeled, minced shallots
5 Tbl sweet butter
3 C. diced bread, toasted
11/2 C. grated cheese (Swiss, Parmesan, or Romano)
1 - 6 lb. pumpkin (or orange butternut squash)
5 C. light cream
2 bay leaves
freshly grated nutmeg
Salt
freshly ground black pepper

Cook the shallots in 3 Tbl of butter over low heat for 10 minutes. Add the bread and cook for 2 min. longer Sprinkle with salt and pepper and add the cheese. Set aside.
Preheat the oven to 400degreesF.
Cut the top off the pumpkin with a strong, sharp knife. Reserve the lid. Remove all the seeds with a long-handled spoon or wide knife. Sprinkle salt over both the inside and the outside of the pumpkin. Fill with the mixture of shallots, bread, and cheese. Stir in the cream, salt, pepper, nutmeg, and bay leaves. Replace the lid on top of the pumpkin.
Bake the filled pumpkin on a large, ovenproof dish for 2 hours. Twice, while it is cooking, lift the top and stir vigorously, reaching into the pumpkin with a long-handled spoon.
When you are ready to serve, place the pumpkin over a folded napkin on a shallow serving plate. Check the seasoning, stir carefully, add the remaining butter, and serve.

Notes: Try to buy a pie pumpkin -- one that still has its stem attached. I used breadcrumbs instead of cubed bread because that is what I had. Try very hard to buy shallots -- not onions, as that will affect the taste (shallots are sweeter). I used Swiss cheese both times I have cooked this soup, and half-and-half was used in place of light cream.