Soup in a Pumpkin

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

1. Preheat oven to 350 degrees.
2. Cut the top off the pumpkin and scrape out the seeds and dark yellow muck, as if making a jack-o-lantern.
3. Mix broth and cream in a bowl.
4. Toast bread slices.
5. Make a layer of toast on the bottom of the pumpkin.
6. (You have to cut a few up, kind of like a gig saw puzzle.)
7. Sprinkle with thyme and grated cheese.
8. Then ladle over cheese and bread just enough broth-cream to cover.
9. Add a little pepper.
10. Do this again, until the pumpkin is 2/3 full.
11. (This is going to expand.
12. ).
13. Put the lid back on the pumpkin and place on baking sheet with foil.
14. Bake for 1hr 45minutes to 2 hours.
15. The pumpkin is going to be soft and kind of fragile, be careful getting it on to a platter.
16. Take lid off and ladle out, but remember to scoop some of the pumpkin meat out with each serving.
17. For Vegetarian use vegetable broth.

pumpkin, chicken broth, heavy cream, bread, thyme, gruyere cheese, pepper

Taken from www.food.com/recipe/soup-in-a-pumpkin-42542 (may not work)