Special Pumpkin Soup
- 1 1/2 c. white bread crumbs
- 4 to 8 lb. pumpkin with a flat bottom
- 7 Tbsp. butter
- 1 tsp. salt
- 2/3 c. minced onion
- 1/8 tsp. pepper
- 1/8 tsp. nutmeg
- 1/2 tsp. sage
- 1 bay leaf
- 1/2 c. grated Swiss cheese
- chicken broth (enough to fill within 1/2-inch of rim)
- 1 c. heavy cream
- parsley
- Dry bread crumbs in oven at 300u0b0 for 15 minutes.
- Cut a lid in pumpkin.
- Remove seeds and fibrous insides; discard.
- Rub inside of pumpkin with mixture of 1 tablespoon butter and 1/2 teaspoon salt.
- Cook onions in 6 tablespoons butter for 10 minutes.
- Stir in bread crumbs; continue stirring and cook for 10 minutes longer. Stir in 1/2 teaspoon salt, other seasonings and cheese.
- Put crumbs and cheese in pumpkin.
- Fill pumpkin with enough chicken broth to fill within 1/2-inch of top.
- Put pumpkin lid on.
white bread crumbs, pumpkin, butter, salt, onion, pepper, nutmeg, sage, bay leaf, swiss cheese, chicken broth, heavy cream, parsley
Taken from www.cookbooks.com/Recipe-Details.aspx?id=230757 (may not work)