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Pumpkin Soup

Source of Recipe

LyndaMc994


Recipe Introduction

This is a great Thanksgiving Meal starter

List of Ingredients

1 whole pumpkin (6 to 8-pound)
1 cup croutons, seasoned, toasted
4 ounces gruyere cheese, grated
salt and pepper, to taste
Nutmeg, freshly grated
3 quarts cream (12 cups) or milk



Recipe

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


Serving Ideas: Also good topped with toasted pumpkin seeds.