|Pumpkin soup with Gruyere|
Enter this pumpkin soup recipe from the October issue of Bon Appetit.
The soup is cooked in the pumpkin itself so the authors advise choosing a variety of pumpkin that will hold up well in the oven. Think about what a colossal mess you'd have if the pumpkin caved in on itself with all that liquid inside it. Yipes. So yes, great advice.
However, their recommendations for sturdy varieties include "Cheese" or "Jarrahdale."
Um ... say WHAT?
Now, granted, I live in the sticks so you'd expect I personally might not be as familiar with these varieties as our cosmopolitan recipe authors, but I do live in one of the locavore capitals of the United States and a place where heirloom varieties of anything can be pretty easily found at farmers markets, farm stands and even grocery stores.
So, undaunted, I headed off to a very large local farm stand, knowing that they supply not only local home cooks but also a lot of the high-end area restaurants and natural markets. Surely they'd have every kind of hip pumpkin that exists, right?
The owner had never even heard of these varieties. Great.