It combines my two loves - Fall and soup! I love it! I experimented for Thanksgiving and boy am I glad I did! Let me walk you through the process...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEB4Y0NEKLUvmVD6IX5rGKL8UsBhmagBnu3Noh_aoYk5zcvqmZ-64KoGU4RqnwY3K-kvj-yUWmS-stpMbTT9mjt16H8y2jN2iEzkWiSSD_kB_WMCiYdyWZh6ZT91aX1w_ixVTqAomMBdeB/s320/pumpkin-gruyere-cheese.jpg)
Get a 2-4 lb pumpkin from your grocery store, pumpkin stand or local farm... your choice, they are all good. I recommend one a little larger than a cantaloupe. Next up is my favorite - the cheese!Gruyère cheese or any melting cheese, up to 1 pound. I know a pound seems excessive but, each pumpkin serves 4-6 people. You will need a few cups of cream, two Tablespoons of butter and nutmeg, salt and pepper to taste. Preheat your oven to 375.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJrNCAfiZitOrzGyM3OrsPi81sFTpWSeSqWLQk32nSS6ebbqGP464TGAdTVwxcgy8GCi7bQZV3wRGtTY8__RZAmlE9-BPhLQc2n8WAJSem5OwxYrXjvo4K_GlMJ_qE0t64NIt0HvZp1Mb1/s320/whole-pumpkin-filled-cheese.jpg)
Slice the top of the pumpkin like you would if you were carving pumpkins. Clean out the seeds and maybe put them aside to bake later. I love pumpkin seeds. Scoop out all pulp. Fill the pumpkin with grated Gruyère cheese until about a third full.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQmqjnNI1F04y1XH-h7vVDyi8ChDfzyO6_5AtOoirHqpB7SrgfyA_Aw_LuwCMyDl-i86XgSfBcaKlJzGlMafRWdmH2wvl_wtAKTFyA3bX8qrMTUJw02oEyjI3J1ARlrrzU27o-U3S10pig/s320/whole-pumpkin-filled-cream-butter.jpg)
Fill the pumpkin with cream until about two-thirds full. Season with salt, pepper, and nutmeg. Throw in a knob of butter, because we all know that pumpkins and butter always pair well.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisx_SNWvGvUOc6TgCeCF3UqyFQa8wtCWqmKPkE_wPodlq1FLpUzKejK4ZZCmrHCjjOB8DDDbcywpRDGdj9_uZn8KnSdXTJn8-V1fYtFaDecIRZ43Mf0-qz_GErTRCVJlSBQLVFmvwSZk5J/s320/whole-pumpkin-filled-covered.jpg)
Replace the pumpkin top. The filled pumpkin is now ready to bake. Bake at 375 for about 1 1/2 to 2 hours, until tender and spoonable. Check the pumpkins for doneness by removing the lid and poking it with a knife.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjst_JjvknZrRuptzWJtbZF1A5wdVuz72w5WnpTz7_QYr9r-O2VhzXwlXqBydDLX7ZokITTR8PzUOo1FaEfKStMqFyRr9Rz7aX7SQFbNO_Z288I9HMlS01VKm-1CuSkQHLzvw8VAYp2XUGr/s320/Pumpkin+001.jpg)
I took off the lid of the pumpkin for the last 30 minutes to brown the cheese on the top.
![](http://4.bp.blogspot.com/_0jdnv7FA0RE/SPo83hbtv0I/AAAAAAAAAsw/32vsEi6QvPI/s320/Pumpkin+002.jpg)
All done! Isn't it beautiful? Serve while it is still hot and bubbly! Be sure to scrape the inside of the pumpkin as you serve into bowls or as I did and eat it directly from the pumpkin solo! ;)
2 comments:
The pumpkin dish looks so good! I love pumpkin and cheese but sadly I am lactose intolerant. You take great pictures too.
wow that is cool! I love your site, I am a very picky eater not willing to try new places to eat, this is wonderful, that you do the first visit for me! thanks!
Post a Comment