Pumpkin Tureen

Ingredients:
      7 oz Pumpkin; 8 inch diameter
      1 c  Onion; finely minced
      2 sl Rye bread; diced
    1/2 c  Swiss cheese; shredded, packed
      2 ts Dijon mustard
  1 1/2 c  Milk; lowfat or soy, o.k.
  1 1/2 c  Vegetable broth; stock,bouillon or water
      1 ts Salt,black pepper; to taste cayenne; 

to taste nutmeg; to taste Rye croutons; 

optional preheat oven to 350.

Methods:
 
Prepare the pumpkin as though you were going to make a jack-o-lantern, but stop short of carving the face. (cut off the top; remove the seeds and stringy stuff.)Place onion, bread, cheese, horseradish, and mustard inside the pumpkin.Mix with your hands until well combined.Add milk and broth (as much as will fit - you can adjust the amounts) along with the seasonings. Stir it up.Line the pumpkin lid with a piece of foil, and place it on top. Fill the ungreased pumpkin in an ungreased baking pan.Bake until the pumpkin is tender (about two hours). To test for tenderness,remove the lid, and gently stick a fork into the side. It should go in easily.To serve: Scoop deeply to bring up some pumpkin pieces from the sides and bottom along with the soup.If desired, top with some crunchy rye croutons.