Baked-In-A-Pumpkin Soup

• 1 1/2 cups French bread crumbs
• 1 (6-inch diameter) pumpkin with 2-inch stem
• 2/3 cup finely chopped onion
• 1/4 cup butter or margarine
• 1/2 teaspoon rubbed sage
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon ground nutmeg
• 1/2 cup (2 ounces) shredded Swiss cheese
• 2 to 2 1/2 cups chicken broth
• 1 bay leaf
• 1/2 cup whipping cream
• Chopped fresh parsley (optional)

1. Spread bread crumbs in a shallow roasting pan. Bake at 300u0b0 for 15 minutes, stirring occasionally. Remove and set aside.
2. Cut a thin slice from bottom of pumpkin so that it will sit flat. Cut a 4-inch diameter crown or lid in top of pumpkin; remove and set lid aside. Remove and discard seeds and strings from pumpkin; set pumpkin aside.
3. Saute onion in butter in a large skillet until tender. Add bread crumbs; cook 2 minutes, stirring constantly. Stir in sage, salt, pepper, and nutmeg. Remove from heat; stir in cheese Spoon into pumpkin. Pour in enough chicken broth to fill within 1 inch of top of pump kin. Top with bay leaf. Replace pumpkin lid.
4. Place pumpkin in an 8-inch square baking pan. Place on bottom rack of oven. Bake at 400u0b0 for 1 1/2 hours. Remove and discard bay leaf. Gradually stir whipping cream into soup; garnish with parsley, if desired.
5. Ladle soup from pumpkin into individual bowls; serve immediately.

bread crumbs, pumpkin, onion, butter, sage, salt, pepper, ground nutmeg, swiss cheese, chicken broth, bay leaf, whipping cream, fresh parsley

Taken from www.myrecipes.com/recipe/baked-in-a-pumpkin-soup (may not work)