Baked pumpkin soup with Gruyère and sage from House & Garden A Year in the Kitchen: Seasonal Recipes for Everyday Pleasure (page 161) by Blanche Vaughan

  • vegetable stock
  • garlic
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute cheddar cheese for Gruyère cheese; chicken stock for vegetable stock; and blue Hubbard squash, onion squash, or similar pumpkin for ironbark pumpkins.

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Notes about this recipe

  • Eat Your Books

    Can substitute cheddar cheese for Gruyère cheese; chicken stock for vegetable stock; and blue Hubbard squash, onion squash, or similar pumpkin for ironbark pumpkins.

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