Tuesday, October 13, 2009

Long Island Cheese Pumpkin Soup

In keeping with the fall season and cooler temperatures, Amber decided to surprise me by trying a cool Saveur pumpkin soup recipe. I have to say how proud I am of her for experimenting and challenging herself in the kitchen. The recipe called for one thick fleshed pumpkin - we used Long Island Cheese but Cinderella may have been even better suited - yellow onion, Swiss cheese, butter, fresh toasted bread crumbs, chicken stock, bay leaves, ground sage, ground nutmeg, fresh ground salt and pepper. She baked the pumpkin at 350° for about an hour and a half with the lid seated. Removed the pumpkin and scraped the flesh from the sides integrating it into the soup along with a half cup of heavy cream. Amber reported this was actually a very easy recipe to assemble. I am simply pleased to report the result was a delicious meal and well worth the wait. I look forward to enjoying left overs. I love being married!


  1. Thanks for the encouragement Husband! I'm glad you enjoyed it. All for you My Love.

  2. could you send the actual receipe? The picture looks great. I grow these squash, but your receipe sounds a little different. Would like to try. Thanks Jan

  3. Sure thing, Jan. We actually borrowed this recipe from one our favorite cooking sites. Here is the link: http://www.saveur.com/article/Recipes/Pumpkin-Soup-in-a-Pumpkin