1 small pumpkin
1 bunch of spinach
1/2 cup finely chopped onion
1 tablespoon unsalted butter
3 tablespoons all-purpose flour
2 cups heavy cream
Salt, black pepper, and grated cheddar to taste
1 cup chopped fresh parsley
1 small pumpkin
1 bunch of spinach
1/2 cup finely chopped onion
1 tablespoon unsalted butter
3 tablespoons all-purpose flour
2 cups heavy cream
Salt, black pepper, and grated cheddar to taste
1 cup chopped fresh parsley
1 Pierce the pumpkin with a fork and microwave at high power
Cut off the top of the pumpkin and remove the seeds
Cook the spinach leaves and stems in steam until tender, and set aside
Sauté the onion in butter until soft
Add the flour, whisking to combine, and cook for 1 minute
Add the cream, continuing to whisk, and bring to a boil
2 Transfer the mixture to a blender, add the spinach, and blend well
Return the mixture to the saucepan and cook for an additional 5 minutes
Season with salt and black pepper and add chopped parsley
Fill the pumpkin shell with the soup, and sprinkle with grated cheddar
Serve.
