Potage Au Potiron
1 ea Pumpkin, ripe, 8 to 10 -- inches in diameter 8 tb Butter, unsalted 1 md Onion, chopped 2/3 c Wine, white, dry 2 sm Turnips, white, peeled -- and sliced 1 ea Carrot, peeled, sl...
Ingredients
- 1ea pumpkin, ripe, 8 to 10
- 1medium onion, chopped
- 2/3cup wine, white, dry
- 2small turnips, white, peeled
- 6cup stock, chicken **
Directions
- 1
1 ea Pumpkin, ripe, 8 to 10 -- inches in diameter 8 tb Butter, unsalted 1 md Onion, chopped 2/3 c Wine, white, dry 2 sm Turnips, white, peel
- 2
Cut off and reserve the top of the pumpkin
- 3
Use a large spoon or melon baller to scoop out and discard all of the seeds and strings
- 4
Scrape out the pumpkin flesh without breaking through the shell
- 5
You should have about 6 cups of pumpkin pieces
- 6
Set aside the hollow pumpkin and lid
- 7
In a large casserole, heat 2 tablespoons of butter over medium heat
- 8
Add the onion and saute, stirring often, until softened and very lightly golden, about 6 minutes