Recipe - Pumpkin Tureen

7 ounce Pumpkin; 8 inch diameter
1 cup Onion; finely minced
2 sl Rye bread; minced
One half cup Swiss cheese; shredded,
packed
2 teaspoon Dijon mustard
1 One half cup Milk; lowfat or soy, o.k.
1 One half cup Vegetable broth; stock,
bouillon or water
1 teaspoon Salt
Black pepper; to taste
Cayenne; to taste
Nutmeg; to taste
Rye croutons; optional

Preheat oven to 350.

Prepare the pumpkin as though you were going to make a jackolantern, but
stop short of carving the face. (cut off the top; remove the seeds and
stringy stuff.)

Place onion, bread, cheese, horseradish, and mustard inside the pumpkin.
Mix with your hands until well combined.

Add milk and broth (as much as will fit you can adjust the amounts) along
with the seasonings. Stir it up.

Line the pumpkin lid with a piece of foil, and place it on top. Fill the
ungreased pumpkin in an ungreased baking pan.

Bake until the pumpkin is tender (about two hours). To test for tenderness,
remove the lid, and gently stick a fork into the side. It should go in
easily.

To serve: Scoop deeply to bring up some pumpkin pieces from the sides and
bottom along with the soup. If desired, top with some crunchy rye croutons.

NOTES : no kettle necessary! This wonderful filling soup gets baked right
inside the pumpkin, and the whole tureen can be brought to the table as an
edible centerpiece. For the broth you can use homemade stock (p.3),
vegetable bouillon, or canned vegetable broth. Water will work if you are
brothless.
Recipe by: Mollie Katzen/The Enchanted Broccoli Forest

Posted to MCRecipe Digest V1 #822 by Lynn Cage ltcage@onr.com on Oct 1,
1997