Cheese Pumpkin Soup Recipe
Ingredients
1 medium-sized pumpkin
Salt and pepper to taste
Grated Gruyere cheese, or processed Swiss cheese, (about 1 pound)
Stale bread, cut in cubes, sauteed in butter, or toasted in oven (I prefer latter)
1 1/2 cups 35% cream (or so) (I prefer whole milk and a little cream)
Directions
Select a pumpkin with a stem.
(Be sure pumpkin will hold at least 4 to 5 cups liquid) Cut lid off, clean out seeds and strings.
Layer croutons alternately with cheese until it is one third filled.
Pour in enough milk or cream to fill the pumpkin 3/4 full.
Add salt and pepper to taste.
Place the lid firmly back on the pumpkin.
Place in pan.
Bake pumpkin in 325° F oven for 2 to 3 hours, until outside of pumpkin turns bronze and flesh inside softens a bit cooking time varies with size of pumpkin.
Ladle soup from pumpkin.
Serve in bowls scraping off some pumpkin with each serving.
BON APPETIT
(Be sure pumpkin will hold at least 4 to 5 cups liquid) Cut lid off, clean out seeds and strings.
Layer croutons alternately with cheese until it is one third filled.
Pour in enough milk or cream to fill the pumpkin 3/4 full.
Add salt and pepper to taste.
Place the lid firmly back on the pumpkin.
Place in pan.
Bake pumpkin in 325° F oven for 2 to 3 hours, until outside of pumpkin turns bronze and flesh inside softens a bit cooking time varies with size of pumpkin.
Ladle soup from pumpkin.
Serve in bowls scraping off some pumpkin with each serving.
BON APPETIT
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