1.4 kg pumpkin
75 ml butter
125ml onion, minced
375 ml bread crumbs
2 ml salt
2 ml pepper
2 ml nutmeg
2 ml sage
125 ml swiss cheese, grated
500 ml light cream
1 whole bay leaf
Wash outside of pumpkin well. Cut off top. Scoop out inside pulp and seeds and discard. Rub inside of shell and lid with some of the butter and sprinkle with salt.
In a skillet; heat butter. Add onion and saute until soft. Add bread crumbs, salt, pepper, nutmeg and sage. Cook for approximately 2 minutes. Remove from heat and blend in cheese.
Spoon mixture into prepared pumpkin. Add enough cream to come within 1/2 inch (1 cm) of pumpkin rim. Add bay leaf and replace lid. Place pumpkin in shallow baking dish and bake in preheated 400 F (200 C) for 1 to 1 1/2 hours. The outside will soften slightly and the inside mixture will begin to bubble. Reduce heat to 350 F (180 C) and bake an additonal 30 minutes.
Remove bay leaf. To serve, scoop out, ensuring to get both cooked pumpkin and creamy filling.
Serves 4