Sweet Dumpling Squash Soup 🎃
It's winter and therefore it's time to stock up on some cheese and cream, throw out your diet and enjoy this super simple soup designed for cheese lovers. It's basically a fondue in a squash: delicious 👌
SWEET DUMPLING SQUASH SOUP
-2 sweet dumpling squashes
-1 cup of cream
-1 cup of chicken or vegetable stock
-½ cup of Gruyere
-½ cup of Emmental
-½ a teaspoon of nutmeg
-Pinch of salt and a pinch of white pepper
Preheat the oven to 200 C/Fan 180 C/Gas mark 6
Gut the squashes by cutting a hole around the stem (be careful to not pierce the flesh on the sides), with a strong metal spoon remove the seeds and smooth out the sides.
In a pan on low heat, mix the chicken stock with the cream. Once brought to a boil add the cheese with the nutmeg. Season with salt and pepper. Let the mixture melt the cheese a bit.
Place the hollow squash in an oven proof tray. Pour the cheesy cream/stock mixture into the pumpkins (be careful to not overfill). Cover the squash with their tops, and bake for 90 minutes to 2 hours
or until everything inside is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. The squash will exude liquid and the flesh will start to melt into the cream mixture adding the final element to the soup.