Meanwhile, cut a 3-inch circle around pumpkin stem and remove top. Scrape out pumpkin seeds and fibers from inside pumpkin. Season with salt and pepper.
Whisk cream, broth, nutmeg, dry mustard, wine, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper in medium bowl.
In another bowl, combine shredded cheese with flour or cornstarch.
Fill pumpkin alternating between cheese and cream mixture. (You might use less than what's prepared depending on the size of your pumpkin.). Cap pumpkin and roast for 45-60 minutes, stirring occasionally, until cheese is melted and pumpkin is tender.
Remove from oven and place on serving platter with baguette slices. Use a spoon to combine cooked pumpkin and cheese as you scoop.
