I really hesitated when it was time to make this recipe. It was actually one that I chose for a November recipe. They looked so beautiful in the book… well, and why wouldn’t they be good? But I had a nagging feeling that they just wouldn’t work. After all, I’m the original person who puts together a dinner party with un-tested recipes, just based on ingredients and how I think things will go together – and it pretty much always turns out! Despite my doubts, I decided to go ahead and make the recipe as written, since the other recipes had been good despite their simplicity.
But here’s the thing, they do look beautiful, but as a fan of savory pumpkin-ish things, well, they didn’t cut it. They were bland. There’s really no other way to describe them. If they’d had more gorgonzola, maybe. But what I really missed were all of the spices and herbs that I’d expect in a terrific pumpkin soup. Tried the honey drizzle too… it just, well…
|Ingredients ready to go: toasted walnuts, pumpkin, cream, eggs, gorgonzola…
and it’s nice that I get to use my little ramekins!
|The baking dishes ready to go –
I did think that the layers of paper towels was a great idea – no slipping!!
|ingredients into the blender|
|the last little seasoning of pepper|
|ready to pop into the oven
the last step before baking will be to put boiling water in the outer pan about half-way up the sides
|just barely out of the oven
the cheese is still bubbling!
|after cooling to warm, or room temperature, it’s time for a bite|
So, while the recipe is easy, and they turned out exactly as described, I just wouldn’t make these again. Unless of course I added a bunch of seasonings (maybe Mexican or Southwestern), and topped it with some salty queso fresco, and maybe some pepitas… now that sounds pretty yummy!