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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 cups french bread crumbs |
1 (6-inch diameter) pumpkin with 2-inch stem |
2/3 cup finely chopped onion |
1/4 cup butter or margarine |
1/2 teaspoon rubbed sage |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/8 teaspoon ground nutmeg |
1/2 cup (2 ounces) shredded swiss cheese |
2 to 2 1/2 cups chicken broth |
1 bay leaf |
1/2 cup whipping cream |
chopped fresh parsley (optional) |
Directions:
1. Spread bread crumbs in a shallow roasting pan. Bake at 300° for 15 minutes, stirring occasionally. Remove and set aside.
2. Cut a thin slice from bottom of pumpkin so that it will sit flat. Cut a 4-inch diameter crown or lid in top of pumpkin; remove and set lid aside. Remove and discard seeds and strings from pumpkin; set pumpkin aside.
3. Sauté onion in butter in a large skillet until tender. Add bread crumbs; cook 2 minutes, stirring constantly. Stir in sage, salt, pepper, and nutmeg. Remove from heat; stir in cheese Spoon into pumpkin. Pour in enough chicken broth to fill within 1 inch of top of pump kin. Top with bay leaf. Replace pumpkin lid.
4. Place pumpkin in an 8-inch square baking pan. Place on bottom rack of oven. Bake at 400° for 1 1/2 hours. Remove and discard bay leaf. Gradually stir whipping cream into soup; garnish with parsley, if desired.
5. Ladle soup from pumpkin into individual bowls; serve immediately.
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