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Whole Pumpkin Soup

From: Susan  
Sent: Sunday, June 26, 2016 5:17 AM
Subject: Pumpkin soup recipe

Hi Phaed

If you are still finding recipes for us, please might you have a look for this one for me?


One large pumpkin

Slice the top off neatly.

Scoop out seeds

Add grated cheese and cream to hollow

Sprinkle with nutmeg or cinnamon.

Replace top.

Bake slowly in oven for hours.

Thank you!


ps. I did name a character in one of my books after you. PHENOMENA



Hi Susan,

Yes, I am still doing the searches. Probably will never stop. You piqued my interest regarding “Phenomena”, and reading the blurb piqued me even more, so I bought it on Kindle. Don’t know when I’ll get to it (I have a long “to read” list), but I’m looking forward to reading it.

I was surprised to find that there are a lot of pumpkin soup recipes that are cooked inside a pumpkin.

The two that seem closest to your description are this one: Whole Pumpkin Soup, and the second one given below.

There are others on these sites:



Kitchen Getaway


If none of these suits, I might be able to search further with more details, such as the original source of the recipe from when you had it before, and perhaps the kind of cheese used.


Pumpkin Soup A La Creme
1 (4 1/2 to 6 1/2 lb.) pumpkin
3 to 3 1/2 oz. toasted croutons
2-3 c. grated Gruyere cheese
1 c. sour cream
1/2 to 1 c. cream
Salt and pepper to taste
Cut off the top of the pumpkin so it resembles a soup tureen and so the top can be fitted back on the pumpkin. 
Fill the center 3/4 full with alternate layers of toasted croutons and grated cheese. Add salt and pepper to 
taste and top with sour cream. Butter underside of pumpkin top (lid) and place back on the pumpkin. Place the 
whole thin on a pie plate and bake at 375 degrees for 2 hours. Remove from the oven and detach the flesh from 
inside the pumpkin by carefully running a spoon around the outer edge. Do not remove the pumpkin meat; allow 
it to mix in with the soup.

Add cream to desired consistency and put back in the oven until heated through. Serve with a ladle directly 
from the pumpkin; serves 4. The color of the soup is a deep orange, almost a maroon color.
Pumpkin Soup A La Creme
6-8 lb. whole pumpkin
3-4 c. croutons
5 oz. Swiss cheese, grated
Table cream
Salt & pepper
Cut pumpkin to make bowl; keep lid, spoon out fibers and seeds.
Alternate layers of croutons and cheese to 3/4 full. Combine seasonings; salt, pepper, nutmeg. Mix with cream. 
Pour over croutons and cheese. Cover with pumpkin lid. Bake at 325 degrees for 2 hours, stir occasionally.

Can be served at table from pumpkin. Add scoops of pumpkin on top of soup. Pass additional cheese and croutons. 
Never turn oven higher than 325 degrees. It will shrink the pumpkin.

Piccadilly Egg Custard

-----Original Message----- 
From: Charlise 
Sent: Friday, June 24, 2016 8:23 PM
Subject: Piccadilly egg custard

May I please have the Piccadilly egg custard recipe?
Thank you,

Hello Charlise,

Sorry, I had no success finding the Piccadilly Cafeteria egg custard recipe.

I have the Wyatt's Cafeteria and the Morrison's Cafeteria egg custard recipes here: 7-17-03


Piccadilly Seafood Gumbo

-----Original Message----- 
From: Charlise 
Sent: Friday, June 24, 2016 8:23 PM
Subject: Piccadilly gumbo recipe

May I please have the Piccadilly egg custard and gumbo recipes?
Thank you,

Hello Charlise,

Several years ago, someone sent me some scans of a few actual recipe cards from Piccadilly, and the gumbo was one of them.

Note that this is a food service recipe. It makes 3 gallons and 5 pints of gumbo - 58 servings. If you don't want to make that much, you'll have to cut down the recipe.

"Granulated garlic" is like garlic powder, only not as finely ground. You can use garlic powder.

"Gumbo Filé" is filé powder - dried & powdered sassafras leaves. Spices section of the supermarket.

A "bain marie" is a pot within a pot or pan of hot water, similar to a double boiler. You can make a simple one. See: Bain-Marie


Piccadilly Seafood Gumbo


1-1/2 lbs       onions
2-1/2 lbs       celery
3/4   lb        green pepper
1-1/2 tsps      granulated garlic
4     oz        margarine
2 gals          hot water
1 tbsp          white pepper (Note #4)
1/2 oz          paprika
12 ozs          beef base
1/2 of #10 can  tomatoes (approx. 2 lbs of tomatoes & 1 pint liquid)
8-1/2 oz        salad oil
8-1/2 oz        soft flour
1-1/2 oz        gumbo filé
12 oz           real cold water
2-1/2 lbs       cooked fish (Do not use fried catfish)
2 lbs           cut frozen okra
2-12 lbs        peeled, raw shrimp (70 to 90 count)(Note #3)
5 lbs 7 oz      cooked rice
58 orders       crackers


1. Chop onions, celery and peppers 1/2". Add granulated garlic. Place in 4 
gallon pot with margarine and sauté 15 minutes.
2. Add hot water, white pepper, paprika, beef base and tomatoes. Let come to 
a boil, then simmer 30 minutes.
3. ROUX: Preheat salad oil to approximately 200° on medium hot fire. Add 
soft flour and cook approximately 15 minutes, until medium brown, stirring 
frequently. Remove roux from heat and cool to room temperature.(Note #1)
4. Fold roux into gumbo by rolling liquid with ladle. Care should be taken 
not to break up vegetables. Bring back to boil.
5. Remove from heat, put in bain marie and let set approx. 1 hour or until 
temperature of gumbo is approx. 180°.
6. Put 12 ozs real cold water in a clean sauce pan. Put the filé on top of the
cold water, mix at once very quickly with a whip (only long enough to moisten the file) 
and immediately fold this carefully into the gumbo with a ladle. Don't over-mix 
the filé and water and be sure to add it to the gumbo immediately, before the 
filé becomes ropey. Immediately dip the filé pan into the gumbo to rinse it and 
quickly pour it back into the gumbo while rolling with a ladle.
7. Remove any bones from the fish and break it up into bite-size pieces no 
larger than the end of your thumb. Do not chop fish. Add to gumbo.
8. Run hot tap water over okra for approximately 3 minutes to thaw and 
partially cook okra.
9. Fold okra and raw shrimp into gumbo with ladle. Hold in bain marie 15 
minutes before sending to counter.
10. Rice is added when gumbo is served to the customer. (1 heaping soup 
spoon per order, 1-1/2 ozs.)(Note #5)

Makes 58 orders (8 ozs gumbo & 1-1/2 ozs rice.
Equals 3 gallons & 5 pints.

#1    If roux is hot when added to liquid the oil may separate and give the 
gumbo a greasy appearance.
#2    Gumbo should be made fresh for each meal, otherwise it becomes mushy 
and not as good.
#3    Medium sized raw and left-over cooked shrimp may be substituted for 
part or all of the shrimp weight. Cut raw and left-over medium shrimp in half.
#4    Amount of white pepper may be adjusted to regional taste.
#5    If customer does not want rice, no more gumbo is added.

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