Soup in a Pumpkin
When choosing a pumpkin, look for a well-shaped one that will stand up level
on the table. You will bake and serve the soup in the pumpkin—a lovely
touch that requires very little work.
- 1 well-shaped 5 pound pie pumpkin
- 1 cup grate Gruyére or mozzarella cheese
- 1 cup chopped baked ham
- 2 cups toasted croutons
- 2 cups light cream, or more as needed
- Pinch nutmeg
- Salt and freshly ground black pepper
- Preheat the oven to 325°F. Remove the top from the pumpkin and reserve.
Scoop out the seeds and fibers.
- Fill the pumpkin with layers of ham, cheese, and croutons.
- In a small mixing bowl, combine the cream, nutmeg, and salt and pepper
to taste. Pour into the pumpkin, adding more cream if necessary to fill
the shell. Cover with aluminum foil and place the pumpkin on a large baking
pan.
- Bake for 1 ½ to 2 hours, stirring several times, until the pumpkin
is tender inside.
- Remove the aluminum foil. Place the pumpkin on a large serving dish.
Cover with the reserved pumpkin top. Serve the soup directly from the pumpkin.
Serves 4
