Pumpkin Terrine

Serves 4 – 6

Ingredients

1 pumpkin (6 or 7 lb, 8 in diameter)
1 cup finely diced onion
2 slices rye bread, diced
½ cup(packed) grated Swiss cheese
2 tsp prepared horseradish
1 ½ cup milk
1 – 2 cups vegetable stock
salt, black pepper, cayenne, nutmeg to taste

Optional rye croutons
2 tsp Dijon mustard

Method

Preheat oven to 350 F

Prepare the pumpkin as though you were going to make a 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 stock (as much as you can fit in) along with the seasoning, stir it up

Line the pumpkin lid with a piece of foil, place it on top, place the filled pumpkin on an ungreased baking tin.

Bake until the pumpkin is tender (about 2 hours or so).

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 some pumpkin pieces from the sides and bottom along with the soup. If desired top with croutons.