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Baked pumpkin ‘savoyarde’–perfect soup for stormy weather

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Baked pumpkin ‘savoyarde’–perfect soup for stormy weather

/ 07:25 AM September 14, 2017

In this stormy weather, nothing beats a hearty bowl of rich and creamy soup to keep us warm and calm.

Baked pumpkin savoyarde is a French dish usually prepared during the cold season. This is also one savory soup that chef Marc Aubry of Sagana Épicerie and Bistro readily prepares when his family craves for something heavy and filling in the tummy. Aubry was born in Cormicy, a small village in the Champagne region of France.

This easy-to-follow creamy pumpkin (or squash) soup is served from its very own shell. Its unique presentation will add a burst of excitement when served before family and friends.

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The soup calls for simple ingredients, such as butter, milk and cheese. The pumpkin meat is carefully scooped out of its shell, blended well with the liquid mixture and baked. For added flavor and taste, Aubry says, you can add smoked bacon bits, croutons or mushrooms into the soup.

Ingredients:
400 g pumpkin/squash
1 g peppercorn, freshly ground
A pinch of salt
2 g garlic, chopped
2 leaves basil
3 g salted butter
200 ml fresh milk
10 ml heavy cream
30 g cheese (Emmental, Gruyère or mozzarella), grated

E-mail the author at vbaga@inquirer.com.ph.

Preheat oven to 350°F. Clean pumpkin thoroughly. Carefully cut off top of pumpkin to serve as a lid. Scoop out and discard all seeds and stringy fiber. Lightly oil the pumpkin inside and out.

Add pepper, salt, garlic, basil and butter.

Add milk and cream. Cover with the pumpkin lid.

Bake for 20 minutes. Then, let it cool for few minutes.

Transfer cooked mixture in a soup pot. Using a large sturdy spoon, scrape out pumpkin meat, taking care not to break through the shell.

Using a fork, lightly mash up the pumpkin meat and slowly blend with the cooked mixture. Season with salt and pepper.

Pour back mixture into the pumpkin shell and top with cheese. Bake till cheesemelts and garnish with chopped basil.

Baked pumpkin “savoyarde” —PHOTOS BY VANGIE BAGA-REYES

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TAGS: Baked pumpkin savoyarde, chef Marc Aubry, French dish, pumpkin (or squash) soup, savory soup
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