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

1. Dry bread crumbs in oven at 300u0b0 for 15 minutes.
2. Cut a lid in pumpkin.
3. Remove seeds and fibrous insides; discard.
4. Rub inside of pumpkin with mixture of 1 tablespoon butter and 1/2 teaspoon salt.
5. Cook onions in 6 tablespoons butter for 10 minutes.
6. Stir in bread crumbs; continue stirring and cook for 10 minutes longer. Stir in 1/2 teaspoon salt, other seasonings and cheese.
7. Put crumbs and cheese in pumpkin.
8. Fill pumpkin with enough chicken broth to fill within 1/2-inch of top.
9. 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)