Pumpkin and Gruyère Cheese Soup
0
0
⏳ Time
40 minutes
🥕 Ingredients
6
🍽️ Servings
2
Description
Recipe by John Smith.
Ingredients
- Pumpkin - 26.5 oz
- Gruyère cheese - 7.1 oz
- 20% Sour Cream - 7.1 oz
- Nutmeg - to taste
- Coarse Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Cut the 'lid' off a small pumpkin weighing 750-800 grams, then use a spoon to remove the seeds and pulp.
Step 2
Fill the pumpkin with grated cheese, add black pepper, grated nutmeg, and salt.
Step 3
Pour heavy sour cream into the cavity of the pumpkin so that it covers the filling with a layer of a few millimeters.
Step 4
Close the pumpkin with the 'lid' and place it in a well-heated oven at 180-392°F for 40 minutes. Serve the finished soup directly in the pumpkin.
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