Ok, so I saw a nice pumpkin in the supermarket and decided to use it as a vessel for soup. We don't have a pumpkin carving tradition here so it was new territory for me.
The first thing I did was to cut out a roundish section of the top so I could scoop out the seeds. I then sprinkled the inside with a little salt and sugar. Then into a moderate oven for 45 minutes. At that stage the pumpkin was about ¾ cooked but still firm on the outside.
I let the pumpkin cool a bit and then scooped out about ½ of the pumpkin flesh to go into the soup. I didn't want to take out too much because the pumpkin might have lost its structure.
The soup was made in a pot with the following ingredients:
Finely diced celery fried off with your spices – salt, pepper, turmeric and nutmeg
Sherry (optional obviously)
Add some water if needed
When that lot is cooked, blend it up and then add chopped spinach
Pour your soup back into the pumpkin and there you are.