As part of the "Childhood in an Autumn Garden" menu, this elaborate pumpkin cream soup was served to us in soufflé bowls on a wooden board, surrounded by marinated figs and a terrine of game, decorated with spirals of pumpkin and pumpkin leaves, and served with the Pumpkin Brioche and Mushroom Mousse.
Sibylle Hechtel is a freelance writer from Colorado. She wrote about her native German cuisine in the December 2000/January 2001 issue of The Herb Companion.
Click here for the original article, Switzerland's Scrumptious Surprises.
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