Pumpkin Cheese Soup

Directions

Preheat oven to 375℉ (190℃).

Butter a baking sheet.

Prepare pumpkin: cut off the top, scoop out seeds, brush inside with about 2 tablespoon melted butter.

Replace top and place pumpkin on baking sheet.

Bake 45 minutes or until tender when pierced with a fork.

The pumpkin should be a bit droopy but still hold its shape well.

Meanwhile, melt about 2 tablespoon butter in a big saucepan.

Add onion, carrots, celery.

Sauté until soft, about 10 mins.

Add broth, garlic, salt, pepper and nutmeg.

Cover and simmer 20 minutes.

Cool slightly.

Purée vegetable mixture in 2 or 3 batches in a blender or food processor.

Put back in saucepan; stir in the cream.

Reheat.

Add cheese and wine, heat until cheese melts.

Stir frequently after adding milk to avoid scorching.

Place hot pumpkin on serving platter.

Pour in soup.

Sprinkle with parsley.

Serve the soup by ladling out of the pumpkin at the table, scooping a little bit of pumpkin into each serving.

The pumpkin then makes a great centerpiece for your table, while allowing people to have second helpings.