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Pumpkin Soup

1 (6 to 8-pound) pumpkin
1 cup toasted croutons
4 ounces grated gruyere cheese
salt & pepper to taste
a grating of fresh nutmeg
3 quarts (12 cups) cream or milk

Cut top off pumpkin so that it can be used as a soup tureen & set top aside. Remove seeds & alternate layers of croutons & gruyere. Add salt, pepper, & nutmeg. Fill w/ cream or milk. Close the "tureen" as tightly as possible w/ the top of the pumpkin. Place in a large, deep baking dish & bake in a 425 degree Fahrenheit oven for 2 hours. Present the pumpkin at the table, remove the top, & using a spoon scoop out some of the flesh of the pumpkin & mix it in w/ the soup, serving each diner some of the pumpkin along w/ the soup. Serves 8 to 12.

Pam
"Stressed is desserts spelled backwards!"

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