Ever since I saw an article in Martha Stewart Living years ago about gilded pumpkins containing soup, I've wanted to make a pumpkin with soup inside, minus the gilding, which just seems de trop. It turns out that Chef Marian, of The Victory Garden Cookbook, had a recipe all along in the chapter on pumpkins. Today I tried it, with an adorable small pumpkin that was given to me by a friend. It was grown by the farmers who run her community supported agriculture share.
It turned out to be quite easy to cook soup in a pumpkin. I made a little video about it. The pumpkin is a Tan Cheese pumpkin, and it's very tasty. You start out by cutting a top out of the pumpkin and scraping the seeds out, just as you do to carve a pumpkin for Halloween. You oil the inside of the pumpkin and bake it in the oven, empty, with the lid on, for 20 minutes at 400 degrees. Then you take it out, add a little rice and sauteed vegetables to the inside of the pumpkin, plus chicken broth to fill the pumpkin, replace the top, and roast again for 45 minutes to an hour, with the soup inside.