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the appetizer:

French Feasts by Stephane Reynaud, includes recipes like Pumpkin Soup with Roasted Pumpkin Seeds (Soupe de Courge et Ses Graines Grillées); Neck of Mutton Stew (Ragout de Mouton); and Pike Terrine (Terrine de Brochet).

Cookbook

 

Pumpkin Soup with Roasted Pumpkin Seeds
(Soupe de Courge et Ses Graines Grillées)

Pumpkin Soup

For 6
Preparation Time: 15 Minutes
Cooking Time: 35 Minutes

 
  • Cheese or sugar pumpkin
         1 pound 12 ounces
  • Heavy cream 3/4 cup
  • Grated nutmeg 1 teaspoon
  • Ground ginger 1 teaspoon
  • Light brown sugar 1 tablespoon
  • Olive oil
  • Salt, pepper

1. Peel the pumpkin and cut into large chunks.

2. Remove the pumpkin seeds and roast them in a 350 degrees F oven with a little olive oil: they should be crunchy when done.

3. Cook the pumpkin chunks in a covered saucepan with a small quantity of water until tender.

4. Puree the soup, and add the cream, spices, and sugar. Cook an additional 5 minutes.

5. Garnish and serve with roasted pumpkin seeds.

Wine: Bourgogne Blanc

 
  • from:
    French Feasts
  • 299 Traditional Recipes for Family Meals and Gatherings
  • by Stephane Reynaud
  • Photographs by Marie-Pierre Morel
  • Stewart, Tabori & Chang 2009
  • $40.00 US / $49.95 CAN
  • 480 pages; more than 500 color photographs and illustrations
  • ISBN-10: 1584797940
  • ISBN: 978-0-470-37133-6
  • Recipe reprinted by permission.

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This page created December 2009

 
 
 
 

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