When choosing a pumpkin for this soup, look for a well-shaped one that will stand up level on the table. You will bake and serve the soup in the pumpkin – a lovely touch that requires very little work.
1 well-shaped 5 pound pie pumpkin 1 c. grated Gruyere or mozzarella cheese
1 c. chopped baked ham 2 c. toasted croutons
2 c. light cream, or more as needed Pinch nutmeg
Salt and freshly ground black pepper
Preheat oven to 325 F. Remove top from the pumpkin and reserve. Scoop out the seeds and fibers. Fill the pumpkin with layers of cheese, ham, and croutons. In a small mixing bowl, combine cream, nutmeg, and salt and pepper to taste. Pour into pumpkin, adding more cream if necessary to fill the shell. Cover with aluminum foil and place pumpkin on a large baking pan. Bake for 1 ½ to 2 hours, stirring several times, until pumpkin is tender inside. Remove aluminum foil. Place pumpkin on a large serving dish. Cover with reserved pumpkin top. Serve the soup directly from the pumpkin. Serves 4