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Soup in a Pumpkin


Thursday, January 01, 2004
1 pumpkin of 61/2 to 9 lbs.6 to 7 cups croutons
1 cup crated smoky cheddar cheese or Gruyere cheese
Salt and pepper to taste
3 quarts of light cream

Cut a lid from the top of the pumpkin by cutting around the stem. Remove and discard the seeds and fibers, but be sure to leave behind all meat. Place the croutons and the cheese in a few alternating layers (until you run out) in the pumpkin. Season with salt and pepper. Add the cream and cover well with the lid. Bake the pumpkin for 2 hours in a 350 degree oven.

Nutrition Facts:
Paula Wood
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