Pumpkin Stuffed with French Onion Soup

November 4, 2016

You can vary this recipe infinitely. Add more broth to make it soupier. Vary the cheese. Make this in individual pumpkins or a larger one to share.

Ingredients

1 2-3 poundpumpkin

3onions, slivered

2 tablespoonsoil or butter

4 cupsfrench bread or baguette, cubed and toasted

2 cupsshredded Gruyere cheese

2 cupschicken stock

salt and pepper

Preparation

1. Preheat oven to 375F. Cut top off pumpkin. Remove seeds and strings.

2. Heat butter in large skillet. Add onions, and saute 15-25 minutes or until browned and caramelized. While onions are cooking, bake pumpkin 10-15 minutes. Remove from oven. Place bread cubes in bottom of pumpkin, top with cheese, onions and 1-2 cups broth. Repeat layering, ending with cheese. Bake 30-45 minutes. Serve soup with pumpkin scraped from side.