Recipe(tried): Pumpkin Soup

This came from Lynda on AOL.

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!"

E PLURIBUS UNUM

                   Eventually 
 Peace Love Unity and Respect Inevitably Blossom 
             in the Understanding Spirit:
        Universal Nexus Underlying the Matrix
                 A Dh original!

Meddle thee not in the affairs of Dragons, for thou art crunchy and wouldst be tasty  with ketchup.

Reviews and Replies:
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