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Print this Recipe    Pumpkin 16

Pumpkin Soup

Go out and buy a fairly small pumpkin with a flat bottom. Cut off
the top as you would if you were going to carve a jack-o-lantern,
and hollow it out. Spread the seeds out and dry them to eat later.

Now get a good loaf of French bread, slice it, and toast it lightly.
Grate a goodly amount of one of the Swiss cheeses (Emmenthal,
Gruyere, or Appenzeller). Layer the toast and cheese inside the
pumpkin until it's almost full. Then fill the pumpkin up with cream.
Now add salt, pepper, and nutmeg, replace the top of the pumpkin,
and bake in a 300-degree oven 2-2 1/2 hours.

Bring the whole pumpkin to the table, When you serve it be sure to
scoop out the pumpkin flesh with the cheese and cream. Serve with
a light second course.

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