1 Pumpkin (6 or 7lb)
1 cup finely diced onion
2 slices of rye bread, diced
1/2 cup grated Anster cheese
2 teaspoons prepared horseradish
1 1/2 cup milk
1 to 2 cups vegetable stock
1 teaspoon salt
black pepper, cayenne, nutmeg to taste
2 teaspoons Dijon mustard
Preheat oven to 350F.
Prepare the pumpkin as though you are going to make a lantern , but stop short of carving the face, cut off the top, remove the seeds and stringy stuff.
Place the bread, onion, 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, and place it on top, place the filled pimpkin on an ungreased baking pan.
Bake until the pumpkin is tender ( about 2 hours), 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.