Pumpkins are great, but get a sugar pumpkin. They are the ones for eating. Then make pumpkin soup, and you will be very happy:
Pumpkin soup: 1 10–12 lb. pumpkin (can be smaller) Carve out the top.
6 qts. chicken stock
½ celery diced
½ cup diced carrots
½ cup diced green beans
1 cup cooked chicken meat
grated Gruyere at the end on top.
Empty out the pumpkin (bake those delicious seeds), and season with salt and pepper.
Put the cooked chicken inside.
Put all the other ingredients together and boil for about five minutes. Then add it to the pumpkin and replace the lid. Put the whole pumpkin into a big dish, so if it leaks, it won’t go all over the oven.
Cook for about 1½ hours at 350. Put lots of cheese on top and let it melt in.
Bring to the table in the container you cooked it in, and how lovely it is!
As you serve the soup, make sure to scrape the sides so everyone gets a bit of the tender pumpkin. Yum.