Tante Marie's Cooking School 1 of 2

November 2006

Pumpkin is one of the winter squashes and tastes fine if it is a sugar

pumpkin. However, most pumpkins that are grown for Halloween jack o

lanterns have very little flavor. Other winter squashes have great flavor

such as kabochi, red curry, or butternut squash. For this recipe use any

winter squash that appeals to you, the heavier the better.

Tante Marie’s Pumpkin Soup with Prosciutto andCruoutons

Ingredients4 lb. winter squash such as sugar pumpkin, kabochi, or red curry

1 onion, chopped

2 qt. water or vegetable stock

4 slices white bread

butter

olive oil

coarse salt

1/2 lb. prosciutto, or Black Forest ham, cut in 1/4 inch slices

1/2 pt. fromage blanc (or mascarpone)

InstructionsTo prepare the squash, cut it in half and lay it cut side down on a lightly

oiled baking sheet. Bake in a 400 degree oven until the squash is soft when

pierced with a fork, about 1 hour. Remove from the oven and let cool.

To make the croutons, cut the crusts from the bread, and cut the bread into

¼ inch dice. Heat enough oil and butter in a 8 or 9 inch frying pan until

hot. Toss in all the bread at once and continue cooking and stirring until the

croutons are lightly browned. Transfer to a plate and sprinkle with salt.

To make the soup, cook the onion in a little oil with half a teaspoon of salt

in a saucepan over medium high heat and cook, stirring, until the onion is

soft. Remove seeds and skin from the cooked squash. Add the cooked

squash with the water or stock, and continue simmering for another 10

minutes.

Puree with an immersion blender. Add salt and pepper to taste.

To serve, cut the prosciutto into ¼ inch dice. Place a large quenelle shape of

fromage blanc in the bottom of 8 bowls. Surround with croutons and

prosciutto. Pour around enough soup so that the cream barely shows. Serve

warm. Serves 8. MSR

© Mary Risley

Tante Marie's Cooking School 2 of 2