Pumpkin Cheese Soup

Name: Pumpkin Cheese Soup
Yield: 6.0
Ingredients: 1.0 Pumpkin Big Enough To Hold Servings Of Soup; 2.0 tablespoon Melted Butter; 2.0 tablespoon Butter; 1.0 Large Onion; 2.0 Large Carrots; 2.0 Celery Sticks; 4.0 cup Vegetable Broth; 1.0 Garlic; 0.25 teaspoon Salt; 0.25 teaspoon Pepper; 0.25 teaspoon Nutmeg; 0.75 cup Light Cream; 1.0 cup Grated Cheese; 0.3333 cup Dry White Wine; 2.0 tablespoon Minced Parsley

Pumpkin Cheese Soup — une recette communautaire sur Potlikkr.

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🍽 Pour 6.0

Ingrédients

1.0 Pumpkin Big Enough To Hold Servings Of Soup
2.0 tbsp Melted Butter
2.0 tbsp Butter
1.0 Large Onion

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Méthode (aperçu)

1
Preheat oven to 375 degrees F. Butter a baking sheet.
2
Prepare pumpkin: cut off the top, scoop out seeds, brush inside with about

2 tablespoons melted butter. Replace top and place pumpkin on baking sheet.

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