As sweater weather approaches, it’s a good time to start thinking about the warm feeling and savory smells of cold season soups.
Forget the fondue pot. This fondue bakes right in the pumpkin. It practically screams “take me to Thanksgiving!”
Wait until the end of the meal to serve this cooling soup, perfect for a hot or muggy day when the body needs to “chill.” And if you can’t wait, it’s also a delightful way to start the day at breakfast or brunch.
Forget the fondue pot. This fondue bakes right in the pumpkin.
While you can make this recipe with steamed corn, grilling the ears adds a rich, smoky flavor. Here’s a method for grilling corn.
If you like Smoked Gouda you’ll love this recipe! Penne pasta or macaroni can be used.
This is a great 30-minute chicken dish for any night of the week.