Pumpkins are a favorite autumn ingredient for all sorts of unique dishes. Pumpkins are famous for their mellow flavor that works both as a sweet dish (as in pumpkin pie), or a savory dish (as in pumpkin soup). What follows is a unique recipe that uses the pumpkin not only as an ingredient, but also as part of the presentation. Enjoy!
The Swiss Pumpkin
Here’s a rich, savory entree lifted from Ruth Reichl at Gourmet Magazine: The Swiss Pumpkin. If you’re a fan of the traditional Swiss fondue, you will love this recipe!
- 1 (15-inch) piece of baguette, cut into 1/2-inch slices (7 oz total)
- 1 (7-lb) orange pumpkin
- 1 1/2 cups heavy cream
- 1 cup reduced-sodium chicken or vegetable broth
- 1/2 teaspoon grated nutmeg
- 2 1/2 cups coarsely grated Gruyère Cheese (6 oz)
- 2 1/2 cups coarsely grated Emmental Cheese (6 oz)
- 1 tablespoon olive oil
- Preheat over the 450 degrees (F)
- Cut the baguette into 1-1½” cubes.
- Toast the bread until crisp, but not darkened. Let it cool
- Cut the top off the pumpkin similarly to how you would do with a Jack-O-Lantern
- Clean out the pumpkin seeds and fibers. Roast the seeds for a healthy snack.
- Season the inside of the hollow pumpkin with some salt.
- Combine the cream, broth, and nutmeg. Add about ½ tsp. pepper and 1 tsp salt. Use a whisk.
- Place a layer of toasted bread at the bottom of the pumpkin. Add a layer of cheese. Then, add some of the cream and broth mixture. Keep doing this until the pumpkin is full to about ½” from the top. Make sure you use all of the cream/broth mixture.
- Place the pumpkin in a baking dish, and brush the outside of the pumpkin with olive oil.
- Place in the oven, and bake for 1¼ to 1½ hours. Maybe more, maybe less. When the pumpkin is tender and the filling is puffed, the pumpkin is done.
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