Servings: 6 to 8

Ingredients:

1 15-inch baguette, cut into ½-inch slices

1 7-pound orange pumpkin

Salt

1½ cups heavy cream

1 cup chicken stock

½ teaspoon nutmeg

½ teaspoon cracked pepper

6 ounces gruyere cheese, coarsely grated

6 ounces emmental cheese, coarsely grated

1 tablespoon olive oil

Method:

Put a rack in the lower third of the oven and preheat to 450 F.

Arrange baguette slices in a single layer on a cookie sheet and toast until crisp (bread will still be pale), about 7 minutes.

Cut off top of pumpkin in a 3-inch circle around the stem and scrape out the seeds and fibers. Sprinkle inside the pumpkin with ½ teaspoon salt.

Whisk cream, stock, nutmeg, salt and pepper in a bowl. Mix cheeses in another bowl.

Put a layer of bread in the bottom of the pumpkin and cover with 1 cup of cheese and ½ cup of cream mixture. Continue layering until the pumpkin is filled to about ½ from the top. (Use all the cream mixture, you may have some bread and cheese left over.)

Cover pumpkin with its top and put in a small oiled roasting pan. Brush the pumpkin with olive oil and bake until it is tender and puffed, about 1¼ to 1½ hours.

To serve, scoop into bowls, including bread, cheese and pumpkin.

Recipe from Gourmet Today.