This genius method turns a pumpkin into the cooking vessel, the serving bowl, and the soup itself. “It’s not weird. It’s really delicious, and it’s a beautiful, sassy dish,” Ruth Reichl tells Terry Gross in a 2009 interview for NPR’s Fresh Air. She’s defending the honor of her “Swiss pumpkin,” a bread-and-cheese-layered, hollowed-out pumpkin that […]
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