Baked pumpkin soup recipe - Farmers in Chef Hats Cookbook

Baked Pumpkin Soup (Citrouille au four en potage) - Farmers in Chef Hats Cookbook

 The  farmers of l'Île d'Orléans share their personal seasonal recipes to promote the harvest of their island in the Farmers in Chef Hats cookbook.

The introduction describes the agriculture and life of l’Île d’Orléans, situated 15 minutes from Quebec City, while the captivating photography captures its beauty. The agro tourism map included in the book  guides you to the island’s farmers and their products.

Seasonal Recipes, Products and Ingredients

This 124 page bilingual cookbook is divided by seasons and lists over 50 recipes along with the products and ingredients such as maple syrup, berries, asparagus, endives, cheese, lamb, trout, bok choy, broccoli, pear tomatoes, poultry, wine, beer, apples, pumpkins, rhubarb, potatoes….….

The recipes were  tested by Chef and Innkeeper Philip Ray of  Le Canard Huppé  in  l’Île d’Orléans including his own personal recipe tips and showcased by the artistic photography of Linda Arsenault.

An alphabetical listing of the farmers and their products along with the page numbers of their recipes is included at the end of the Farmers in Chef Hats cookbook.

Seasonal Cooking

Farmers in Chef Hats is a unique cookbook of seasonal recipes made with fresh products and ingredients – simplicity at its best with a high dose of l’Île d’Orléans hospitality. 

Farmers in Chef Hats can be purchased at the Farmers in Chef Hats Web site and at Amazon.com.

 Title : Farmers in Chef Hats
Author : Linda Arsenault
Publisher: Linda Arsenault
ISBN: 978-2-9809721-0-2

Photographs and recipes printed with the permission of Linda Arsenault

 Listed below are the English and French recipe for Baked Pumpkin Soup (Citrouille au four en potage), one of the autumn savoury recipes listed in the Farmers in Chef Hats cookbook.

Baked Pumpkin Soup Recipe
Chantal Nolin,  Ferme Guillaume Létourneau

Ingredients: 
 

• 1 pumpkin, 3 1/2 lbs (1..6 kg)
• 1 slice of bread, grilled and cut into croutons
• 2 oz. (60 g) old cheddar; grated
• 2 oz (60 g)  fresh mozzarella, diced
• 2 oz (60 gr) lardons (bacon cubes)
• 2 tbsp (30 g) leek (white part only), chopped
• 2 tbsp (25 g) red onion, chopped
• 3 cups (750 ml) chicken stock
• 1/2 cup (125 ml)  cream
• 1 pinch of nutmeg
• Freshly- ground pepper

 Method:

Preheat oven to 375°F (175°C).

1. Cut open the top of the pumpkin and remove seeds and fibers.
2. Place all ingredients in successive layers in the following order:  croutons first, then cheeses, lardons, leek, onion, nutmeg and pepper.
3. Add cream and fill with chicken stock to just below the rim of the pumpkin.
4. Put the top back on and place in a drip pan.
5. Bake for about 1 hour and 45 minutes or until pumpkin flesh comes of easily with a spoon.
6. Before serving, scrape the sides o the pumpkin to obtain the cooked flesh.  Put pumpkin flesh into bowls and cover with broth.
    

Tips from Le Canard Huppé:

Just before serving, add a few drops of whisky in the bowls.  It will enhance the flavour of your soup.

Recette Citrouille au four en potage
Chantal Nolin,  Ferme Guillaume Létourneau

Ingrédients:

•  1 citrouille de 3 1/2 livres (1.6 kg)
•  1 tranche de pain grillé coupée en droûtons
•   2 onces (60 g) de fromage cheddar fort râpé
•   2 onces de fromage mozzarella frais coupé en dés
•   2 onces (60 g) de lardons
•   2 c. à soupe (25 g) de blanc de poireau ciselé
•   2 c. à soupe (25 g) d'oignon rouge haché
•   3 tasses (750 ml) de bouillon de volaille
•   1/2 tasse de crème
•   1 pincée de muscade
•    Poivre du moulin

 Méthod:

 Chauffer le four à  375°F (175°C).

1. Ouvrir le dessus de la citrouille et retirer les pépins et les fibres.
2. Déposer tous les ingrédients par couches successives dans cet ordre:  croûton d'abord, puis fromages, lardon, poireau, oignon, muscade et poivre
3. Ajouter la crème et couvrir de bouillon de poulet jusq'au rebord de la citrouille.
4. Remettre le dessus de la citrouille et déposer sur une lèchefrite.
5. Cuire au four enfiron 1 h 45 ou jusqu'à ce que la chair de la citrouille se détache facilement avec une cuillère .
6. Au moment de servir, racler les côtés de la citrouille pour récupérer le chair cuite, déposer la chair de citrouille dans des bols et recouvrir de bouillon.

Austice du Canard Huppé:

Ajoutez juste avant de servir, dans le fond de vos bols, quelques gouttes de whisky.  Vous rehausserez  ainsi le goût de votre soupe.

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