Peter Pumpkin Eater's Stuffed Pumpkin Soup

Recipe by Whisper
READY IN: 1hr 30mins
SERVES: 8-10


  • 6 -7
    lbs pumpkin, washed
  • 4
    ounces gruyere cheese, grated
  • 12
    cups chicken stock
  • 1
    cup crouton, toasted
  • salt and pepper
  • 12
    cup table cream


  • Cut a fairly wide lid in the top of the pumpkin.
  • Scoop out the seeds and fibers but save the seeds to roast later.
  • Brush a little cooking oil inside on the pumpkin flesh.
  • Set it on an oven-proof serving dish.
  • Lay alternate layers of croutons and grated cheese inside the pumpkin.
  • Sprinkle the final layer with salt and pepper and fill with chicken stock, not quite to the top.
  • Close the 'tureen' with the pumpkin lid as tightly as possible.
  • Place in a 375 degree oven and cook for 1 hour, or until the pulp is tender when tested with a fork.
  • Just before serving, stir in the table cream.
  • Serve the soup with scoops of cooked pumpkin.