Friday, October 2, 2009

Soup in a Pumpkin

1 10-15 lb pumpkin
2 c minced onion
1/2 c butter
2 1/2 c fresh bread crumbs
1 tbs celery seed
1 c grated cheddar cheese
1/2 cup grated Swiss cheese
2 qts chicken stock
1/2 tsp thyme
1/2 tsp pepper
1 tsp salt
1/4 parsley
1 c heavy cream

Cut off top from pumpkin, remove seeds and fibers. Rub inside of pumpkin (and lid) with butter. Bake the bread crumbs on a cookie sheet at 350 degrees until golden brown (abt 15 mins). In a skillet on med heat, saute onions in 1/2 cup of butter until tender. Add bread crumbs, celery seed, stir and cooked covered for 3 mins. Remove from heat and pour inside prepared pumpkin. Add grated cheeses, stock and remaining seasonings. Put lid back on pumpkin and place on cookie sheet used for bread crumbs. Bake at 400 degrees for 60-90 mins, or until pumpkin has softened. Remove from oven, in med saucepan bring cream to a simmer. Stir into contents in pumpkin. When serving scrape sides of pumpkin so that you have bits of pumpkin added to your creamy soup.

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