Festive Pumkin Soup

• 9” pumpkin
• 1 Tb. Butter
• 1 tsp. salt

Cut lid of the pumpkin and clean out. Combine the butter and salt, and rub the butter/salt
mixture on the inside of the pumpkin.

• 3 Cups bread (bite sized & toasted)

Break bread into bite sized pieces and bake at 300º for 15 min (until dry), set aside.
(Preheat oven to 375º)

• 1 Cup chopped onions
• ¾ Cup butter

Sauté onions in the butter. Stir in the bread and cook for 2 min.

• 1 tsp. nutmeg
• ½ tsp. pepper
• 1 tsp. sage
• 1 tsp. salt
• 1 cup grated Swiss cheese
• 5 cups chicken broth
• 1 Bay leaf
• 1 cup cream (whipping cream or half & half)
• chopped parsley

Combine the remaining ingredients with the Sautéed onions. Remove from heat and spoon
mixture into the pumpkin. Bake entire pumpkin (with soup inside) on a greased cookie sheet
for 2 hours at 375º.