Ingredients
- 1 6–8 pound Cinderella, cheese, or Jarrahdale pumpkin
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1 teaspoon fennel seeds, finely ground
- 2 large pinches piment d'Espelette
- Kosher salt and freshly ground black pepper
- 2 cups (packed) grated Gruyère
- 1 cup fresh breadcrumbs made from white bread
- 2 garlic cloves, thinly sliced
- 2 fresh or dried bay leaves
- 5–7 cups low-salt chicken stock
- Flat-leaf parsley
Description
Use A Cinderella, Cheese, Or Blue Jarrahdale Pumpkin For This Soup. These Thick-fleshed Varieties, Available At Farmers' Markets, Will Retain Their Shape While Roasting
Bon Appetit Magazine
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