I’ve developed a bit of a thing for this baked pumpkin. It all started back in October. We’d planned a Halloween party and I had my heart set on baking something — maybe soup — inside a pumpkin, mostly because I thought it would look cool. But really. Who wants to stand around at a party eating soup? So I scrapped the baked pumpkin idea and then, when Chris got sick, the party itself. Which worked out rather nicely, because you know what’s great for sick people? Soup.
I’d originally intended to fill the pumpkin with cream and gruyère, but my cheesemonger sent me home with three other fancy cheeses and this recipe in Gourmet persuaded me to add bread to the mix, making the resulting dish less a soup than a warm bowl of soft, gooey cheesy goodness.