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).

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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

 

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

 

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This page created December 2009