Pumpkin Soup in a Pumpkin

Pumpkins are so cheap at this time that I had to buy a bunch of them. I made some pumpkin and I thought that it would be great to served in a pumpkin 'soup bowl'.

Get a pumpkin that is 8 to 10 pounds and sits nicely on a flat surface.

Pumpkin Soup in a Pumpkin

2 tablespoons butter

3 tablespoons all-purpose flour

1 tablespoon curry powder

1/4 teaspoon freshly grated nutmeg
4 cups vegetable or chicken broth or water
30 ounces pumpkin, canned or cooked cubes of pumpkin

1 1/2 cups half-and-half or coconut milk
2 tablespoons soy sauce
salt and pepper, to taste

Cut the top off and trip the sides with a peeler. Be careful not to remove too much because the cap will be too small. Scrape out the seeds and pulp with a spoon and brush the inside and outside with olive oil. Place the shell (up) and cap (cut side down) on a baking sheet and bake the pumpkin for 1 hour at 325 F. The pumpkin should be firm enough to hold the soup, firm to the touch.

While the pumpkin is baking, make the soup. Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook for a couple of minutes and then slowly add the water or broth. Bring to a boil and add the pumpkin and half-half. Bring to a simmer and then puree the soup (if using cubed pumpkin) and add soy sauce, salt and pepper.