From Tucker’s Bistro, Broadway Newport, RI
3 Long Island Cheese Pumpkins (a type of pumpkin), roasted
1 Spanish onion, thinly sliced
3 garlic cloves, crushed
2 dried Bay leaves
10 thyme stems
2 cups of white wine
6 cups of water
¼ lb. of butter
1 lb. Cabot cheddar cheese
3 tablespoons *Pumpkin spice
salt and pepper to taste
Cut pumpkins in half and remove seed, arrange pumpkin halves like tea cups on a sheet pan. Season the inside of each cup with pumpkin spice, then fill with ¾ inch of white wine and 1 tablespoon of butter. Roast in a preheated 425 degree oven for about 1 hour or until tender. Cool, peel and remove skin, reserve meat juices and spices from the pan.
The Soup. Caramelize the onions and garlic in a heavy pan. When brown add thyme, bay leaves, 1 teaspoon pumpkin spice and a pinch of salt and pepper, cook for a few minutes. Add remaining wine, pumpkin meat and juices. Cove with water and simmer for about 1 hour. Puree in blender, return to pan and stir in Cabot cheddar cheese until melted, serve hot
*Pumpkin Spices
1 tablespoon cinnamon
1 tablespoon nutmeg
1 tablespoon cayenne pepper
2 cups brown sugar
2 tablespoons star anise
2 tablespoons crushed clove
1 tablespoon salt
½ tablespoon black pepper
Combine all ingredients
