For instance... I never, ever thought of placing a whole pumpkin in the oven, baking it soft and THEN peeling it etc. to make pumpkin soup - how clever! And then adding cheese to the pumpkin - double clever and simply delicious!
Quick and easy!
So, not to waste another minute, I took one of my pumpkins, from my own veggie patch (if I might add) and tested it out. How could I not!
You will need:
* 1x medium size pumpkin
* 4 - 6 Laughing Cow Cheese Wedges
* +- 2 cups Veg or Chicken Stock
1. Take 1x whole, medium size pumpkin and pop it in the oven at 100degC for about 45min -1 hour (or until a knife can easily be pushed through the skin)... but not totally soft!
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| I wrapped mine in foil, but it isn't necessarily. |
2. When the pumpkin has cooled down enough, cut it, peel it and take out the seeds. Place the rest in a pot with about 1 1/2 - 2 cups of vegetable or chicken stock. Cook until very soft.
3. Switch off the stove and take the pot off the heat. Using your hand processor, mix the pumpkin until a smooth, thick-ish consistency.
3. Now it's time to add in the "Laughing Cow" white creamy cheese... I add in about 4 - 6 cheese wedges to a medium size pot of pumpkin soup! I LoVe cheese.
