Pumpkin and Gruyère Cheese Soup
Soups • Russian
Description
Recipe by John Smith.
Ingredients
- Pumpkin 25 oz
- Gruyère cheese 5 oz
- 20% Sour Cream 5 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 180-390°F for 40 minutes. Serve the finished soup directly in the pumpkin.
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