PUMPKIN CHEESE SOUP

1 pumpkin (large enough to hold 6-10 servings of soup)
2 tablespoons butter, melted
2 tablespoons butter
1 large onion, chopped
2 large carrots, shredded
2 celery stalks, chopped
4 cups vegetable broth
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
3/4 cups light cream (or half & half)
1 cup grated cheddar or gruyere cheese
1/3 cup dry white wine
2 tablespoons minced fresh parsley

TO PREPARE THE PUMPKIN:
Preheat oven to 375 degrees F. Butter a baking sheet.

Cut off the top, scoop out seeds, brush inside with about 2 Tbsp 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.

TO PREPARE THE SOUP:
Meanwhile, melt about 2 Tbsp butter in a big saucepan. Add onion, carrots, celery. Saute until soft, about 10 minutes.

Add broth, garlic, salt, pepper and nutmeg. Cover and simmer 20 minutes. Cool slightly.

Puree 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.

TO SERVE:
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.

Servings: 6
Adapted from source: 1983 Half Moon Bay Pumpkin Festival