Comments on: Whole Pumpkin Baked with Cream and Cheese http://www.applepiepatispate.com/soups-and-stews/whole-pumpkin-baked-cream-cheese/ On learning to be a culinary Jack-of-All-Trades Wed, 08 Feb 2012 06:51:29 +0000 http://wordpress.org/?v=abc hourly 1 By: MBT Imara Sandals http://www.applepiepatispate.com/soups-and-stews/whole-pumpkin-baked-cream-cheese/#comment-234729 MBT Imara Sandals Mon, 29 Aug 2011 19:56:28 +0000 http://www.applepiepatispate.com/?p=1333#comment-234729 Hi! I've been following your web site for a while now and finally got the bravery to go ahead and give you a shout out from Atascocita Texas! Just wanted to mention keep up the great job! Hi! I’ve been following your web site for a while now and finally got the bravery to go ahead and give you a shout out from Atascocita Texas! Just wanted to mention keep up the great job!

]]> By: Rafael Slater http://www.applepiepatispate.com/soups-and-stews/whole-pumpkin-baked-cream-cheese/#comment-216862 Rafael Slater Mon, 08 Aug 2011 14:34:26 +0000 http://www.applepiepatispate.com/?p=1333#comment-216862 Very fine site. It's very well put together. I wish that I could do as well. But I am somewhat of a newbie when it comes to things like writing or even tech things. And I am scared stiff about putting together my own site, let alone posting. so anyway, good luck with this site. I wish you much success. If I can do as good as you with your site I will consider myself very lucky. Take care. Very fine site. It’s very well put together. I wish that I could do as well. But I am somewhat of a newbie when it comes to things like writing or even tech things. And I am scared stiff about putting together my own site, let alone posting. so anyway, good luck with this site. I wish you much success. If I can do as good as you with your site I will consider myself very lucky. Take care.

]]> By: alessi egg cups http://www.applepiepatispate.com/soups-and-stews/whole-pumpkin-baked-cream-cheese/#comment-163341 alessi egg cups Sun, 05 Jun 2011 16:27:40 +0000 http://www.applepiepatispate.com/?p=1333#comment-163341 A thoughtful insight and ideas I will use on my blog. You’ve obviously spent a great deal of time on this. Congratulations!So I sincerely say you produce some outstanding points and I will publish many different thoughts to add in briefly. A thoughtful insight and ideas I will use on my blog. You’ve obviously spent a great deal of time on this. Congratulations!So I sincerely say you produce some outstanding points and I will publish many different thoughts to add in briefly.

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]]> By: Sue http://www.applepiepatispate.com/soups-and-stews/whole-pumpkin-baked-cream-cheese/#comment-56280 Sue Fri, 22 Oct 2010 12:48:59 +0000 http://www.applepiepatispate.com/?p=1333#comment-56280 It's that time of year again.......I've done this before but I fill the pumpkin half way with seasoned croutons (the large ones), then add the cheese, cream and seasoning, then bake the same way. It makes a more spreadable appetizer. Going to take the ingredients and bake at a friends house this weekend. Happy fall! It’s that time of year again…….I’ve done this before but I fill the pumpkin half way with seasoned croutons (the large ones), then add the cheese, cream and seasoning, then bake the same way. It makes a more spreadable appetizer. Going to take the ingredients and bake at a friends house this weekend. Happy fall!

]]> By: Xzigalia http://www.applepiepatispate.com/soups-and-stews/whole-pumpkin-baked-cream-cheese/#comment-21308 Xzigalia Mon, 25 Jan 2010 09:38:42 +0000 http://www.applepiepatispate.com/?p=1333#comment-21308 I was blown away at how delicious this was. Mine unfortunately seeped out the top but what was left was fantastic. The nutmeg really does make it. I add in some fresh ground spinach. Today I'm trying it with whole milk which I think will be rich enough with the cheese. I'll let you know... I was blown away at how delicious this was. Mine unfortunately seeped out the top but what was left was fantastic. The nutmeg really does make it. I add in some fresh ground spinach. Today I’m trying it with whole milk which I think will be rich enough with the cheese. I’ll let you know…

]]> By: Janet Magnuson http://www.applepiepatispate.com/soups-and-stews/whole-pumpkin-baked-cream-cheese/#comment-17825 Janet Magnuson Thu, 29 Oct 2009 18:59:40 +0000 http://www.applepiepatispate.com/?p=1333#comment-17825 Ana, The pulp is the gooey stuff that sits inside the hollow of the pumpkin with the seeds. Rinse it off the seeds and throw it away. The "flesh" is the actual pumpkin meat - the hard lighter colored part just under the darker skin. It bakes along with the cheesy mix - when you scoop out the cheese mix just dig into the meat a little to scoop it out. This recipe does sound wonderful! Ana,
The pulp is the gooey stuff that sits inside the hollow of the pumpkin with the seeds. Rinse it off the seeds and throw it away. The “flesh” is the actual pumpkin meat – the hard lighter colored part just under the darker skin. It bakes along with the cheesy mix – when you scoop out the cheese mix just dig into the meat a little to scoop it out.
This recipe does sound wonderful!

]]> By: Ana Powell http://www.applepiepatispate.com/soups-and-stews/whole-pumpkin-baked-cream-cheese/#comment-16485 Ana Powell Wed, 09 Sep 2009 21:29:46 +0000 http://www.applepiepatispate.com/?p=1333#comment-16485 I love this recipe and I wish to cook it but I have a few questions as I am a bit confused. Your instructions: "Rinse off the pulp and spread out the pumpkin seeds on a half sheet pan in a single layer . Bake along with the filled pumpkin for about 30 minutes, or until browned and crispy." "Scoop out pulp and seeds. Fill the pumpkin with grated Gruyère cheese until about a third full." "Scoop out the pumpkin flesh with the cream and cheese into warmed soup bowls. Serve piping hot." My questions: What do you actually do to the pumpkin pulp? Do you roast it together with the pumpkin, ie in or out of pumpkin? At what stage do you add the pulp back into the pumpkin to scoop it out with the cream and cheese before serving? Or you do not use the flesh at all and the soup is just cream, cheese, grated nutmeg, to taste ,salt, pepper, to taste and a knob of butter? Many thanks Ana Powell I love this recipe and I wish to cook it but I have a few questions as I am a bit confused.

Your instructions:
“Rinse off the pulp and spread out the pumpkin seeds on a half sheet pan in a single layer . Bake along with the filled pumpkin for about 30 minutes, or until browned and crispy.”
“Scoop out pulp and seeds. Fill the pumpkin with grated Gruyère cheese until about a third full.”
“Scoop out the pumpkin flesh with the cream and cheese into warmed soup bowls. Serve piping hot.”

My questions:
What do you actually do to the pumpkin pulp?
Do you roast it together with the pumpkin, ie in or out of pumpkin?
At what stage do you add the pulp back into the pumpkin to scoop it out with the cream and cheese before serving?
Or you do not use the flesh at all and the soup is just cream, cheese, grated nutmeg, to taste ,salt, pepper, to taste and a knob of butter?

Many thanks
Ana Powell

]]> By: Jaci http://www.applepiepatispate.com/soups-and-stews/whole-pumpkin-baked-cream-cheese/#comment-4566 Jaci Mon, 10 Nov 2008 16:25:44 +0000 http://www.applepiepatispate.com/?p=1333#comment-4566 The recipe sounds great, it seems like a fondue, I think veggies and breads would be great dipped in it. I was looking for a soup recipe baked in the pumpkin. I had heard of one many years ago, I know it had chicken stock as well as the cream and cheese. I will adapt this recipe with stock, some veggies and spices and see how it works. White wine has been used in other fondue and soup recipes, could be incorporated in this as well. It's fun to experiment! Jaci The recipe sounds great, it seems like a fondue, I think veggies and breads would be great dipped in it. I was looking for a soup recipe baked in the pumpkin. I had heard of one many years ago, I know it had chicken stock as well as the cream and cheese. I will adapt this recipe with stock, some veggies and spices and see how it works. White wine has been used in other fondue and soup recipes, could be incorporated in this as well. It’s fun to experiment! Jaci

]]> By: Kelly http://www.applepiepatispate.com/soups-and-stews/whole-pumpkin-baked-cream-cheese/#comment-3974 Kelly Tue, 28 Oct 2008 22:00:14 +0000 http://www.applepiepatispate.com/?p=1333#comment-3974 Woweee! Tried this this evening, and apart from being able to hear my cholesterol level skyrocketing - it was fabulous! Am toying with the idea of adding a dash of white wine next time... just to freshen it up a touch :-) Ok and to booze it up a touch. What do you think? Woweee! Tried this this evening, and apart from being able to hear my cholesterol level skyrocketing – it was fabulous!

Am toying with the idea of adding a dash of white wine next time… just to freshen it up a touch :-) Ok and to booze it up a touch. What do you think?

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