- 1 6-8-lb. Cinderella pumpkin
- ¼ cup Butter, we are using Cloverleaf’s delicious handpacked butter
- 1 tsp Fennel Seeds, finely ground
- 2 large pinches Paprika
- Salt and Freshly Ground Pepper
- 2 cups grated Gruyere, we are using Ballard Family Alpine Cheese
- 1 cup fresh Breadcrumbs, made from white bread, we are using Zeppole’s
- 2 Clove Garlic, minced
- 2 fresh or dried Bay Leaves
- 5-7 cups Low Sodium Chicken Stock
- Flat-Leaf Parsley, for garnish
Preheat oven to 350 degrees. Cut out a wide circle around stem of pumpkin to make a lid. Lift lid and set aside. Using a large spoon or ice cream scooper, scoop our seeds and strings from inside the pumpkin.
Place pumpkin in a roasting pan or a rimmed baking sheet lined with parchment paper. Rub pumpkin flesh with butter. Sprinkle all over the inside with ground fennel seeds and paprika. Season lightly with salt and pepper. Add the cheese, breadcrumbs, garlic, and bay leaves. Pour in stock to come within 3 inches of the pumpkin’s rim. Cover with lid.
Roast pumpkin for 1 hour. Remove lid; put lid flesh side up on same pan alongside pumpkin and return to oven. Continue to roast pumpkin until pumpkin flesh is soft when pierced with a knife (take care not to puncture skin), 30-90 minutes more, depending on size of pumpkin.
Discard bay leaves. Season soup to taste with salt and pepper. To serve, gently scoop a big spoonful of flesh from sides or bottom of pumpkin into each bowl and ladle stock over it. Garnish with parsley.