Soup in a Pumpkin

Ingredients

• 1 small pumpkin, less than 12 inches in diameter
• 2 cups chicken broth or vegetable broth
• 1 cup heavy cream
• 1/2 loaf French bread, in 1/2 inch slices
• 1 teaspoon dried thyme or marjoram
• 1/2 lb grated gruyere cheese
• pepper

Directions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Cut the top off the pumpkin and scrape out the seeds and dark yellow muck, as if making a jack-o-lantern.

3. 3

   Mix broth and cream in a bowl.

4. 4

   Toast bread slices.

5. 5

   Make a layer of toast on the bottom of the pumpkin.

6. 6

   (You have to cut a few up, kind of like a gig saw puzzle.) Sprinkle with thyme and grated cheese.

7. 7

   Then ladle over cheese and bread just enough broth-cream to cover.

8. 8

   Add a little pepper.

9. 9

   Do this again, until the pumpkin is 2/3 full.

10. 10

    (This is going to expand.).

11. 11

    Put the lid back on the pumpkin and place on baking sheet with foil.

12. 12

    Bake for 1hr 45minutes to 2 hours.

13. 13

    The pumpkin is going to be soft and kind of fragile, be careful getting it on to a platter.

14. 14

    Take lid off and ladle out, but remember to scoop some of the pumpkin meat out with each serving.

15. 15

    For Vegetarian use vegetable broth.