Pumpkin Soup Served In The Pumpkin

INGREDIENTS

INSTRUCTIONS

We're going to serve it in the shell it comes in. It's one of the
presentations I saw at home and in the countryside in Europe and
requires a pumpkin about the size of a basketball for this recipe.  You
can use a smaller or larger one as seems to suit your group. The
fillings can be increased, decreased or changed a great deal, up to
about 4 cups croutons, for example. One addition that adds a rich
flavor is chopped chestnuts. Crumbled bacon works well and so does a
little chopped and sauteed onion and together, they're heavenly. This
is most assuredly not a low fat dish but if the rest of the meal is
OK, this will make a most memorable addition. And if the rest of the
meal is high in fats, well, sometimes we have to feed the soul, too.
Tomorrow...  Method: Preheat oven to 425. Cut the top of the pumpkin as
though for  a Jack O'Lantern. Remove strings and seeds and put croutons
and  cheeses in layers. Pour in cream and stock, add spices. Replace
top  and bake about 2 hours. Bring to the table and use a large spoon
to  scoop out pumpkin and fillings. Top with liquid, garnish with more
croutons or a sprinkling of cinnamon.  If the soup is just one part of
a holiday dinner, this recipe could  serve 14 or 16 people as a very
flavorful opening to the meal.  Posted to EAT-L Digest 28 Aug 96  From:
Bob Pastorio <pastorio@RICA.NET>  Date:    Thu, 29 Aug 1996 16:45:40
-0700

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 620
Calories From Fat: 481
Total Fat: 54.7g
Cholesterol: 193.5mg
Sodium: 773mg
Potassium: 382.8mg
Carbohydrates: 17.7g
Fiber: 2.1g
Sugar: 4.3g
Protein: 16.8g