Rouge Vif d'Etampes is a French heirloom pumpkin reminiscent of
Cinderellas Coach. In the 1800s Parisian Chefs favored it as a base for
vegetable stocks. I find that it lends itself well to the following rich chowder, served in the french style-in the pumpkin!
This recipe cam from a book my Sister, Judy Nafus gave me called Rosalind Creasys
Recipes from the garden!
6 C cubed french bread
1 10 in pie pumpkin, or 4 smaller pumpkins!
3 T extra virgin olive oil
1 lb leeks, chopped
1 med bulb fennel chopped
6 cloves garlic chopped
1 t saffron
11/2 t thyme
2 T chopped tarragon
1 t salt
1/2 t pepper
1/4 t ground red pepper
6 C veg or chicken stock
11/2 half and half
1/2 lb gruyere cheese, cubed
Heat oven to 350 degrees. Bake bread cubes for 10 minutes on a cookie sheet. Cut off top of pumpkin
scoop out seeds and stuff. Place on baking sheet. In a large sautee pan heat the oil and sauté the leeks, fennel and garlic until tender. Turn off heat and add saffron, thyme, tarragon, salt, peppers and bread cubes tossing to coat. Pour in broth and half and half. Stir gently and ladle into pumpkins. Add cheese and replace top of pumpkins. Bake for 1 1/2 hours, do not overcook. Pumpkins should be tender. You can serve in the pumpkins if they hold up, otherwise, scoop some pumpkin flesh into a serving bowl along with the soup! Serves 4.
Thanks for your support! Happy Cooking!
Thanks for your support! Happy Cooking!
