~ How to
pumpkin in a home made vegetable broth, lightly salted, for about
20 minutes or until it's soft.
1.4 pounds Japanese
pumpkin without seeds
0.7 pounds gorgonzola cheese, kneaded
1 liter vegetable broth
1 can sour cream
Beat the pumpkin in the blender with half cup of the broth, the
gorgonzola cheese and the sour cream. Add the black pepper.
Put it in a bowl when done snd serve.