1 well shaped 5 lb. pumpkin
1 c. grated cheese (Mozzarella or Gruyere)
1 c. cooked ham, chopped
2 c. toasted croutons
2 c. cream
Pinch of nutmeg
Salt and pepper

Remove top of pumpkin. Scoop out seeds and stringy portion. Fill pumpkin with layers of cheese, ham, and croutons. Combine cream and seasonings. Pour into pumpkin, adding more cream, if necessary to fill shell. Cover with aluminum foil and place pumpkin in baking pan. Heat oven to 325 degrees. Bake 1 1/2 to 2 hours, stirring several times. Remove pumpkin from oven; place on large serving dish. Top pumpkin with lid and serve soup from pumpkin "bowl". Serves 4.