Pumpkin Soup

Prep Time: 15 minutes
Cook Time: 1 1/2 hours
Total Time: 1 hour, 45 minutes

Servings: 4

Cuisine: French
Course: Starter

Serve With: Roast Chicken and Vegetables

Ingredients:

• 3 pound pumpkin
• 6 ounces onion-garlic seasoned croutons
• 1/2 cup Gruyere cheese, or more as needed
• 1 quart half and half

Directions:

1. Wash your pumpkin and cut out a lid on top large enough for a ladle. Be sure the pumpkin has a nice stem, because you will use this as a handle. Remove the stringy fibers and seeds from inside.
2. To prepare the pumpkin soup recipe, layer the inside of the pumpkin with handfuls of croutons and layers of grated cheese.
3. Top this vegetarian pumpkin soup with half and half, almost to the top. Season with fresh cracked pepper and sea salt. Add a sprig of fresh tarragon (or 1 teaspoon dried tarragon) and place lid on pumpkin.
4. Bake on a cookie sheet for 1 1/2 hours at 350 F. When the creamy pumpkin soup is ready, stir with a spoon, scraping bits of pumpkin meat into the pumkin soup. Mixture should be thick. Enjoy this recipe for pumpkin soup!