Whole Pumpkin Baked with Cream and Cheese

By ROBandSEAN

Ingredients

• Gruyère cheese or any melting cheese, up to 1 pound
• a few cups of cream
• Freshly grated nutmeg, to taste
• Salt and freshly ground pepper, to taste
• a knob of butter
• crusty bread
• 2 cups of apple
• rosemary
• lemon juice

Preparation

Step 1

Instructions:

Preheat the oven to 375ºF/191ºC.

Using a narrow pointed knife, slice around the stem of the pumpkin at a 45-degree angle. Scoop out pulp and seeds. Fill the pumpkin with grated Gruyère cheese until about a third full.

Whole Baked Pumpkin - Filled with Cheese

Fill the pumpkin with cream until about two-thirds full. Season with salt, pepper, and nutmeg. Throw in a knob of butter, because we all know that pumpkins and butter always pair well.

Whole Baked Pumpkin - Filled with Cream and Butter

Replace the pumpkin top. The filled pumpkin is now ready to bake.

Whole Baked Pumpkin - Covered

Bake at 375ºF/191ºC for about 45 minutes to 1 1/4 hours, until tender and spoonable. Check the pumpkins for doneness by removing the lid and poking it with a knife or skewer.

Whole Baked Pumpkin - Side
To Serve:

Scoop out the pumpkin flesh with the cream and cheese into warmed soup bowls. Serve piping hot.