Peter Pumpkin Eater's Stuffed Pumpkin Soup

Cut a fairly wide lid in the top of the pumpkin.

Scoop out the seeds and fibers but save the seeds to roast later.

Brush a little cooking oil inside on the pumpkin flesh.

Set it on an oven-proof serving dish.

Lay alternate layers of croutons and grated cheese inside the pumpkin.

Sprinkle the final layer with salt and pepper and fill with chicken stock, not quite to the top.

Close the 'tureen' with the pumpkin lid as tightly as possible.

Place in a 375 degree oven and cook for 1 hour, or until the pulp is tender when tested with a fork.

Just before serving, stir in the table cream.

Serve the soup with scoops of cooked pumpkin.