The Swiss Pumpkin

Pumpkins are a favorite autumn ingredient for all sorts of unique dishes. Pumpkins are famous for their mellow flavor that works both as a sweet dish (as in pumpkin pie), or a savory dish (as in pumpkin soup). What follows is a unique recipe that uses the pumpkin not only as an ingredient, but also as part of the presentation. Enjoy!

The Swiss Pumpkin

Here’s a rich, savory entree lifted from Ruth Reichl at Gourmet Magazine: The Swiss Pumpkin. If you’re a fan of the traditional Swiss fondue, you will love this recipe!


  • 1 (15-inch) piece of baguette, cut into 1/2-inch slices (7 oz total)
  • 1 (7-lb) orange pumpkin
  • 1 1/2 cups heavy cream
  • 1 cup reduced-sodium chicken or vegetable broth
  • 1/2 teaspoon grated nutmeg
  • 2 1/2 cups coarsely grated Gruyère Cheese (6 oz)
  • 2 1/2 cups coarsely grated Emmental Cheese (6 oz)
  • 1 tablespoon olive oil


  1. Preheat over the 450 degrees (F)
  2. Cut the baguette into 1-1½” cubes.
  3. Toast the bread until crisp, but not darkened. Let it cool
  4. Cut the top off the pumpkin similarly to how you would do with a Jack-O-Lantern
  5. Clean out the pumpkin seeds and fibers. Roast the seeds for a healthy snack.
  6. Season the inside of the hollow pumpkin with some salt.
  7. Combine the cream, broth, and nutmeg. Add about ½ tsp. pepper and 1 tsp salt. Use a whisk.
  8. Place a layer of toasted bread at the bottom of the pumpkin. Add a layer of cheese. Then, add some of the cream and broth mixture. Keep doing this until the pumpkin is full to about ½” from the top. Make sure you use all of the cream/broth mixture.
  9. Place the pumpkin in a baking dish, and brush the outside of the pumpkin with olive oil.
  10. Place in the oven, and bake for 1¼ to 1½ hours. Maybe more, maybe less. When the pumpkin is tender and the filling is puffed, the pumpkin is done.
  11. Enjoy!
For a lower calorie version, substitute the cream for milk. You can also use less cheese, and make up the difference with extra bread and milk/broth mixture.
For some extra flavor, try adding garlic cloves and toasted pine nuts.
Well, that about wraps it up: Three recipes that you can make with fresh pumpkins. Now is the perfect time of the year to use this often overlooked ingredient for making some classic autumn dishes. Enjoy the food, and enjoy life!

The opinions expressed by the Bébé au Lait Bloggers and those providing comments are theirs alone, and do not reflect the opinions of Bebe au Lait or any employee thereof. Bébé au Lait is not responsible for the accuracy of any of the information supplied by the Bébé au Lait Bloggers.

Category: Cooking/Food

Your email address will not be published. Required fields are marked *