Title: Pumpkin Soup Served in the Pumpkin
Categories: None
Yield: 8 To 10

1 Pumpkin, about 10 pounds
1 1/2 c Toasted croutons
2 oz Grated cheddar cheese
2 oz Grated gruyere or swiss
-cheese
2 qt Whipping cream
1 qt Chicken stock
1/2 ts Nutmeg
Salt and pepper

We're going to serve it in the shell it comes in. It's one of the
presentations I saw at home and in the countryside in Europe and requires a
pumpkin about the size of a basketball for this recipe. You can use a
smaller or larger one as seems to suit your group. The fillings can be
increased, decreased or changed a great deal, up to about 4 cups croutons,
for example. One addition that adds a rich flavor is chopped chestnuts.
Crumbled bacon works well and so does a little chopped and sauteed onion
and together, they're heavenly. This is most assuredly not a low fat dish
but if the rest of the meal is OK, this will make a most memorable
addition. And if the rest of the meal is high in fats, well, sometimes we
have to feed the soul, too. Tomorrow...

Method: Preheat oven to 425. Cut the top of the pumpkin as though for a
Jack O'Lantern. Remove strings and seeds and put croutons and cheeses in
layers. Pour in cream and stock, add spices. Replace top and bake about 2
hours. Bring to the table and use a large spoon to scoop out pumpkin and
fillings. Top with liquid, garnish with more croutons or a sprinkling of
cinnamon.

If the soup is just one part of a holiday dinner, this recipe could serve
14 or 16 people as a very flavorful opening to the meal.

Posted to EAT-L Digest 28 Aug 96

From: Bob Pastorio

Date: Thu, 29 Aug 1996 16:45:40 -0700