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Ingredients
- 4 slc hard-textured white bread
- 3 lb whole pumpkin with skin intact
- 1 Tbsp. vegetable oil
- 3 1/2 c. half-and-half cream
- 1 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 1/4 tsp grated nutmeg
- 1 c. freshly-grated Gruyere cheese
Directions
- Preheat the oven to 350 degrees. Cut the bread into pcs about 1/2-inch square. Put the pcs on a baking sheet and toast them in the oven till golden, about 7 min.
- Meanwhile, wash and dry the pumpkin. Using a strong, serrated knife, slice about a fourth of the way down from the top to cut off a cap. Pull out as many of the fibers and seeds as possible, then scrape out the rest of the fibers with a spoon. Rub the outside of the pumpkin and cap with the oil.
- In a bowl, beat together 2 1/2 c. of the cream and the salt, pepper and nutmeg. Place the pumpkin on a large, strong pie pan or possibly baking sheet. Layer into the pumpkin the bread cubes and cheese, finishing with a layer of cheese. Fill 3/4 of the space in the pumpkin. Pour in just sufficient cream to cover the filling, using the remaining cream if necessary. Place the cap back on the pumpkin.
- Place the pumpkin in the preheated oven and bake for about 2 hrs. Stir from time to time. Pumpkin is done when the skin turns a rust-orange and the pulp is tender when pierced with a small, sharp knife.
- At the table remove the pumpkin cap and ladle out the thickened, custard soup and the pumpkin pulp into bowls.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 973g | |
| Calories 378 | |
| Calories from Fat 138 | 37% |
| Total Fat 15.68g | 20% |
| Saturated Fat 2.5g | 10% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 2335mg | 97% |
| Potassium 3239mg | 93% |
| Total Carbs 61.92g | 17% |
| Dietary Fiber 4.8g | 16% |
| Sugars 12.95g | 9% |
| Protein 9.53g | 15% |
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