Ingredients:
7 lb. Pumpkin (whole)
2 c. bread-crumbs
10 Tbsp. butter
2 c. onion (chopped)
2 1/2 quarts stock (chicken or veg.)
1 c. swiss cheese (grated)
1/2 c. parsley chopped
1 c. heavy cream
1 tsp. sage
Preparation:
Cut a neat hole on the top of the pumpkin and scoop out the seeds and string bits.
Rub 2 Tbsp. of softened butter all around the inside of the pumpkin.
Dry the bread-crumbs in a pre-heated oven at 350 F for 15 minutes.
Meanwhile fry the onion in 8 Tbsp. butter over a gentle flame until soft and translucent for about 15 minutes.
Add the bread-crumbs and toss for a further 3 minutes.
Put the onion-crumb mixture and the grated swiss-cheese into the pumpkin.
Bring the stock to a simmer and pour into the pumpkin until it come upto two inches of the top. Season with salt, pepper and sage.
Place pumpkin on a slightly buttered pizza-stone or plate or bowl and place in a pre-heated 400 F oven.
The soup should be ready in 1 1/2 hours.
Do not overcook, esle the pumpkin may collapse.
Add the cream and parsley, season with salt and pepper if needed and serve scraping off pieces off the side of the pumpkin.
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