Pumpkin Soup Puree with Cheese and Croutons
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
4
Description
Enjoy your meal!
Ingredients
- Pumpkin - 6 lbs
- White bread - 4 pieces
- Grated Pecorino Pepato Cheese - 7.1 oz
- Butter - 1.8 oz
- Garlic - 2 cloves
- 3.2% Milk - 1 qt
- Salt - to taste
- Ground Black Pepper - to taste
- Ground Nutmeg - a pinch
Step by Step guide
Step 1
Wash the pumpkin, cut off the top, and set it aside. Use a spoon to scoop out the seeds and fibers from the pumpkin.
Step 2
In a skillet, heat the butter and toast the white bread on both sides until golden brown. Sprinkle the finished croutons with minced garlic, let them cool slightly, and cut into cubes.
Step 3
Grate the cheese using a fine grater.
Step 4
Layer the croutons and grated cheese inside the pumpkin.
Step 5
Season with salt, pepper, and nutmeg. Do not mix.
Step 6
Pour the milk into the pumpkin, cover it with the cut-off top, and place it in a preheated oven at 392°F for 1.5 to 2 hours.
Step 7
Remove from the oven.
Step 8
Take off the 'lid' and carefully stir the contents with a spoon until the pumpkin flesh mixes with the other ingredients.
Step 9
Carefully transfer the pumpkin soup into a suitable dish and puree it using a blender.
Step 10
Return the soup puree to the pumpkin and serve immediately.
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