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Take one medium sized pumpkin and slice off the top and scoop out the seeds. Slice a baguette thinly and rub each slice with a clove of garlic, then toast the slices in the oven til lightly browned. Layer the toasted bread into the pumpkin, along with layers of grated Swiss cheese and salt and pepper, filling the pumpkin. Then pour on single cream until it can't take anymore....mine used a liter of cream.
Put the lid back onto the pumpkin, wrap in foil, put it on a roasting pan, add a bit of water and bake at about 375° f for a few hours until tender. Open, stir it up, and serve. Even the kids asked for seconds.
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