In the fall, I really like to serve soups in a pumpkin. 🎃
I find the presentation beautiful and appetizing... But it's also so TASTY!
(for 4 people as a starter, or for 2 people as a main meal)
2 small pumpkins.
1 large Spanish onion, sliced.
1 C. tablespoon “Grilled” spice mix.
1 package of Les Savoureux chicken/chorizo (optional).
½ cup of white wine.
4 cups of chicken or beef broth.
2 cups of grated Gruyère cheese.
Salt and pepper.
Cut off the top of the pumpkin that will serve as a lid when cooking in the oven.
Empty the pumpkin of these seeds and season well with salt and pepper. To book.
In a cauldron, grill the chicken/chorizo. Once cooked, remove it from the pot.
In the same cauldron, add a little olive oil and the onions. Sweat for about 10 minutes.
Deglaze with the white wine and let the liquid reduce by half.
Add the broth and bring the soup to a boil for about 10 minutes.
In the pumpkin, add a portion of meat, a good handful of cheese, and then half of the onion soup.
Put cheese and the cap back on the pumpkin. I advise you to cover the tail of the pumpkin with aluminum foil, because it will tend to burn.
Place in the oven at 350 for about 1 hour.
Once the pumpkin is ready, it must be handled gently, as it is hot and a little soft.
When ready to serve, scrape the inside of the pumpkin to loosen the flesh. Always with care not to break the skin and find the soup on the counter :-)