As the pumpkin roasts, its skin becomes gorgeously burnished, while inside, slices of baguette, Gruyère, and Emmental coalesce into a rich, velvety concoction.
This side of silky mashed potatoes sweetened with pumpkin, seasoned with sage, and laced with melty strands of Fontina cheese is full of autumnal flavors.
Soups with anything but a broth base are a rarity in Chinese and Japanese households, but corn soups and pumpkin soups—favored Western imports—are the exception....