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Pumpkin Soup Recipe

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    Source: www.cookingcache.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Cellulose
    VitaminsA, B2, B3, B9, B12
    MineralsZinc, Natrium, Chromium, Calcium, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 (6 to 8-pound) pumpkin

    2. 1 cup toasted croutons

    3. 4 ounces grated gruyere cheese

    4. salt & pepper to taste

    5. a grating of fresh nutmeg

    6. 3 quarts (12 cups) cream or milk

    7. 425 F oven for 2 hours. Present the pumpkin at the table, remove the top, & using a spoon scoop out some of the flesh of the pumpkin & mix it in w/ the soup, serving each diner some of the pumpkin along w/ the soup. Serves

    8. 8 to

    Instructions Jump to Ingredients ↑

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