Pumpkin Soup in a Pumpkin

Last Thursday we had the missionaries over for dinner.  I wanted to do something fun and fall like, but also something that would be yummy.  I found this recipe online for Pumpkin Soup in a Pumpkin, and it looked really yummy to me.  Mike was skeptical, he said that pumpkin soup didn't even sound appealing at all, but I decided to be adventurous and try it anyway.  Luckily for me, (and the missionaries!) it turned out really yummy!!  I made some homemade crescent rolls to go with it, and pumpkin bars for dessert.  Everyone ended up eating way too much food because it was so good!!  Here are some pictures of how it turned out, and the recipe in case anyone is interested! :)

1 7-lb. Cinderella pumpkin, with a 2" stem

7 tbsp. butter
Salt
1 large yellow onion, peeled and finely chopped
1 1⁄2 cups fresh white bread crumbs, toasted
1⁄2 tsp. ground nutmeg
1⁄2 tsp. ground sage
Freshly ground black pepper
1⁄2 cup grated Swiss cheese
4 cups Chicken Stock
2 bay leaves
1⁄2 cup heavy cream, optional

Preheat oven to 350°. Cut a lid about 4" in diameter out of top of pumpkin and set lid aside. Remove and discard seeds and strings. Rub inside of pumpkin and lid with 1 tbsp. softened butter, season with salt, and place on a baking pan. Melt remaining 6 tbsp. butter in a skillet over medium heat. Add onions and cook until soft, about 10 minutes. Stir in bread crumbs and cook for 2 minutes, then add nutmeg and sage and season generously with salt and pepper. Remove from heat, stir in cheese, then spoon mixture into pumpkin. Pour enough stock into pumpkin to come within 1⁄2" of the rim. Lay bay leaves on top, then fit lid onto pumpkin. Bake until pumpkin begins to soften and brown on the outside and the stock bubbles on the inside, about 1 1⁄2 hours. Carefully remove from oven and transfer to a serving platter. With a long-handled spoon, scrape flesh from bottom and sides of pumpkin and, just before serving, stir in heavy cream if using.