CHEESE-SOUP1(SPV)        USENET Cookbook        CHEESE-SOUP1(SPV)
PUMPKIN CHEESE SOUP
     CHEESE-SOUP1 - Cheese soup in a pumpkin shell
     This recipe came from the 1983 Half Moon Bay Pumpkin 
Fes-
     tival, and was published in our local newspaper 
in 1984.
INGREDIENTS (Serves 6)
     1         pumpkin (big enough to hold 6-10 servings 
of soup)
     2 Tbsp    butter, melted
     2 Tbsp    butter
     1         large onion, chopped
     2         large carrots, shredded
     2         celery sticks, chopped
     4 cups    vegetable broth
     1         garlic clove, minced
     1/4 tsp   salt
     1/4 tsp   pepper
     1/4 tsp   nutmeg
     3/4 cup   light cream
     1 cup     cheddar or gruyere cheese, grated
     1/3 cup   dry white wine
     2 Tbsp    parsley, minced
PROCEDURE
          (1)  Preheat oven to 375 deg. F.  Butter a 
baking
               sheet.
          (2)  Prepare pumpkin: cut off the top, scoop 
out seeds,
               brush inside with 2 Tbsp melted butter. 
 Replace
               top and place pumpkin on baking sheet. 
Bake 45
               mins or until tender when pierced with 
a fork.
               The pumpkin should be a bit droopy but 
still hold
               its shape well.
          (3)  Meanwhile, melt 2 Tbsp butter in a big 
saucepan.
               Add onion, carrots, celery.  Sauté 
until soft,
               about 10 mins.  Add broth, garlic, salt, 
pepper,
               and nutmeg.  Cover, and simmer 20 minutes. 
 Cool
               slightly.
          (4)  Puree vegetable mixture in 2 or 3 batches 
in a
               blender or food processor.  Put back 
in saucepan;
               stir in the cream. Reheat.  Add cheese 
and wine,
               heat until cheese melts.  Stir frequently 
after
               adding milk to avoid scorching.
          (5)  Place hot pumpkin on serving platter. 
Pour in
               soup.  Sprinkle with parsley.
NOTES
     Serve the soup by ladling out of the pumpkin at 
the table,
     scopping a little bit of pumpkin into each serving. 
The
     pumpkin then makes a great centerpiece for your 
table, while
     allowing people to have second helpings.
     I use half greyere and half cheddar.  Shred the 
cheeses very
     finely so they will melt rapidly.
      After the soup is all gone, the pumpkin can be 
cut up,
     washed, and used in pumpkin pie. It may need more 
baking to
     become soft enough to puree for the pies.
     It was impossible to find pumpkins after Halloween 
near San
     Francisco, but fortunately they keep for a month 
until
     Thanksgiving in a cool area if left uncut.
     In North America, light cream is often called "half 
and
     half".
RATING
     Difficulty: moderate.  Time: 1 hour.  Precision: 
approximate
     measurement OK.
CONTRIBUTOR
     Judy Anderson
     Lucid, Inc., Menlo Park, California, USA
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     From: rob@research (Rob Pike)
     Newsgroups: mod.recipes
     Subject: RECIPE: Cheesecake I
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     Date: 4 Apr 86 06:57:13 GMT
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