Soup In A Pumpkin - cooking recipe

Ingredients

6 to 7 lb. pumpkin
2 1/2 c. bread crumbs
2 c. minced onion
1 stick butter
1 1/2 c. coarsely grated Swiss cheese
2 qt. hot chicken stock
1 tsp. salt
1 tsp. pepper
1/2 tsp. sage
1 c. heavy cream
chopped parsley

Preparation

Cook minced onion in butter until tender but not browned; stir the bread crumbs into the onion and cook for 3 minutes.
Cut a cover out of the pumpkin; scrape out the inedible insides and rub the inside of the pumpkin and cover with soft butter.
Turn crumb mixture into the pumpkin; stir in Swiss cheese and fill to within 2 inches of top with chicken stock.
Season with salt, pepper and sage.