2 stuffable sugar pumpkins
1 medium onion, chopped
Garlic (I use 1 clove)
Thyme (I use lots because there always seems to be more than I need in a pack)
Crusty bread, cubed (half a baguette was just enough for two pumpkins)
Cheese, cubed, just a few cubes less than the bread (in this case, I used a combination of Gruyère, and Toscano cheese with a black pepper rind. And I included the rind, and it was delicious.)
Salt & Pepper
Preheat the oven to 350 degrees.
Remove the tops of the pumpkins, and all the gook inside. Reserve the tops for baking, and only hang onto the gook if you want to prepare pumpkinseeds.
Spread the cubes of bread out on a baking sheet and let dry in the oven for 10-15 minutes (or until they look dry, maybe a little brown).
Soften the onion and garlic with butter in a pan. Season with salt, pepper, and thyme.
In a large bowl, mix together the dried bread cubes with the cheese cubes. Then add the onion-garlic-thyme.
Whisk together veggie broth and cream (I ended up using about two parts broth to one part cream--as much as you need to just cover the stuffing once it's inside the pumpkin).
Stuff the pumpkins: cubes first, liquid second.
Hats back on.
Bake for 90 minutes with the hats on, then another 30 minutes with the hats off (I keep them in the baking dish, off to the side).
Allow to cool for 20-30 minutes (as long as you can stand waiting). Scoop out pumpkin with the stuffing when you serve it. It's really a delicious way to serve a pumpkin.