WHOLE PUMPKIN BAKED WITH CREAM AND CHEESE RECIPE

Whole Pumpkin Baked with Cream and Cheese Recipe image

Provided by ROBandSEAN

Number Of Ingredients 9

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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

Steps:

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.