Remove stem from small pumpkin (about 7 pounds). Cut a lid on top of pumpkin – like making a jack-o-lantern. Remove all the pulp and seeds from inside leaving all the flesh. Whisk together chicken broth, cream, nutmeg, salt and pepper. Put a layer of bread in the bottom of the pumpkin, followed by a handful of cheese and a half cup of the stock/cream mixture and then repeat until full. If you cannot use all the bread, that is fine. But use all of the cheese and liquid mixture. Place the filled pumpkin in an oiled roasting pan. Brush the pumpkin with a little olive oil and place in a 450 degree F. oven for an hour and 15 minutes or until tender. Serve by scooping out some of the cooked pumpkin with the cheesy bread filling. Serves 6 to 8.