The pumpkin itself is the serving bowl for this festive soup, so be careful not to make any holes in the skin.
1 (4½-pound) sugar pumpkin
2 cups low-sodium chicken broth
1 cup heavy cream
Celtic salt and freshly ground black pepper to taste
Dash of nutmeg
Toasted croutons
Slice the top off the pumpkin and set aside. Remove the seeds and strings from the pumpkin. Carve and scoop out the flesh of the pumpkin until the shell is about ½ inch thick. Steam the pumpkin flesh in a saucepan with an inch of water over medium heat for 20 minutes. Remove from heat, drain, and set aside to cool slightly. Heat the chicken broth in a saucepan over medium heat until warm. Purée the pumpkin flesh in a blender or food processor, and gradually stir the puréed pumpkin into the chicken broth. Slowly bring the mixture to a boil. Mix in the cream; season with salt, pepper, and nutmeg. Remove from heat. Pour the soup into the pumpkin shell and garnish with croutons. Top with the pumpkin lid and serve.
Yield: 6 servings
Adapted from a recipe found on SeedsofKnowledge.com