'Rouge Vif d'Etampes, is just a fancy pants French name for Cinderella pumpkins. I made a yummy pumpkin soup with one of these beauties. I sliced the pumpkin in half, scooped out the seeds and stringy center and roasted it in the oven for 1 1/2 hrs at 400 degrees. When the pumpkin was almost done roasting I chopped an onion and simmered it in four cups of chicken broth. I then added the baked pumpkin flesh along with cayenne pepper, ground marjoram and four ounces of light cream cheese to the broth and onions.
I then took my immersion blender and went to town whirring it until it was as smooth as silk. Salt and pepper to taste and diced fresh chives for garnish. Delicious!!!