6-8 lb. whole pumpkin
3-4 c. croutons
5 oz. Swiss cheese, grated
Table cream
Salt & pepper
Nutmeg

Cut pumpkin to make bowl; keep lid, spoon out fibers and seeds.

Alternate layers of croutons and cheese to 3/4 full. Combine seasonings; salt, pepper, nutmeg. Mix with cream. Pour over croutons and cheese. Cover with pumpkin lid. Bake at 325 degrees for 2 hours, stir occasionally.

Can be served at table from pumpkin. Add scoops of pumpkin on top of soup. Pass additional cheese and croutons. Never turn oven higher than 325 degrees. It will shrink the pumpkin.