Fresh pumpkin soup served in the pumpkin shell.

Spooky Pumpkin Soup In Tureen

1 (8- to 10-pound) whole pumpkin 1 large potato, peeled and chopped 1 large sweet potato, peeled and chopped 2 medium white onions, chopped 6 cups water 1 teaspoon salt White pepper to taste 1 teaspoon dried thyme 1/2 cup condensed milk

With a sharp, heavy knife, cut off the top 1/4 of the pumpkin, jack-o'-lantern style.
Scoop out the seeds and strings.
Scoop out the pumpkin flesh with a heavy spoon, making sure to leave a 1-inch wall. Refrigerate the shell and its top.
In a large pot, combine 2 cups of pumpkin flesh with the rest of the ingredients except the condensed milk. Bring to a boil over medium heat until the potatoes are tender, about 20 minutes.
Preheat oven to 200°F (95°C).
Place the pumpkin shell and top on a baking tray and put in the oven to warm them up.
With a slotted spoon, remove the potatoes and onions from the soup mixture and purée them in a food processor. You may also mash by hand, being sure to smooth out all the lumps.
Return the purée to the soup and stir in the condensed milk. Add more condensed milk if you'd like it thicker.
Heat over low heat until hot, do not boil.
To serve, place the warmed pumpkin shell in a large serving tray. Pour the soup in carefully, cover with the lid to keep warm.

Makes 6 servings.

Nutrition Facts: Serving size: 39.2-ounces/1110.5g, Calories per serving: 352, Calories from fat 28, Total fat: 3 g, Saturated fat: 2 g, Cholesterol: 9 mg, Sodium: 54 mg, Carbohydrate: 80 g, Fiber Carbs: 6 g, Sugar Carbs: 51 g, Protein: 11 g.

Recipe provided courtesy of Shady Brook Farms, a division of Cargill, Incorporated. Used with permission.