Soup in a Pumpkin

1 well-shaped 5 lb. pumpkin
2 c. grated Swiss cheese, mild
1 c. milk
1 c. chicken broth
salt and pepper to taste
dash of nutmeg (optional)
2 c. toasted croutons

Remove top of the pumpkin. Scoop out seeds and stringy portion. Fill the pumpkin with layers of cheese and croutons.
Combine milk, chicken broth and seasoning, pour into pumpkin.
Add more milk and chicken broth if needed to fill the shell.
Cover the pumpkin with aluminum foil and place pumpkin in baking pan. Heat oven to 325 degrees. Bake 1 1/2 to 2 hours, stirring a couple times. Remove pumpkin from oven, place on large serving dish. Remove foil. Top with pumpkin "lid" and serve soup from pumpkin "bowl." Carve out small pieces of pumpkin to serve in each bowl, being careful not to puncture the shell.

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