1 (4 1/2 to 6 1/2 lb.) pumpkin
3 to 3 1/2 oz. toasted croutons
2-3 c. grated Gruyere cheese
1 c. sour cream
1/2 to 1 c. cream
Salt and pepper to taste

Cut off the top of the pumpkin so it resembles a soup tureen and so the top can be fitted back on the pumpkin. Fill the center 3/4 full with alternate layers of toasted croutons and grated cheese. Add salt and pepper to taste and top with sour cream.

Butter underside of pumpkin top (lid) and place back on the pumpkin. Place the whole thin on a pie plate and bake at 375 degrees for 2 hours. Remove from the oven and detach the flesh from inside the pumpkin by carefully running a spoon around the outer edge. Do not remove the pumpkin meat; allow it to mix in with the soup.

Add cream to desired consistency and put back in the oven until heated through. Serve with a ladle directly from the pumpkin; serves 4. The color of the soup is a deep orange, almost a maroon color.