I finally made the Pumpkin Soup recipe from Animal, Vegetable, Miracle. Even though she warned in the book about scraping too enthusiastically, I still poked a hole in the bottom of the shell. I wasn't being overly careful though, since it was just for us.
I had to put in a picture of the shell in its pool of soup though. It really would be a beautiful centerpiece for a dinner. Q didn't like the soup so I'm stuck eating all of it. It's good, but I'm not sure it's really "eat 2 quarts in a few days" good. It had roasted garlic and sage as the ingredients, which is why Q wasn't a big fan (not an over the top garlic fan like I am). I really like the idea of baking the milk/stock/seasonings base inside the pumpkin and then serving the finished soup in its own tureen though so I'll have to explore other options - Peanut Butter Pumpkin Soup has potential. Of course, with this recipe I'll have to completely change how it's created (bah to "pumpkin pie filling" as an ingredient) but I like the flavor choices. Perhaps sweet potato chunks cooking in the broth/peanut butter/spice mixture inside the pumpkin...Oh, my patient, patient husband.
I just got back from my annual visit to Grand Junction, CO to help with my mother's holiday fair - a trip I always look forward to. I think we figured out it's over 25 years old now, started ever so long ago by my dear grandma. We know that she continues to look down on us and "purr" in satisfaction when she sees us carrying on one of her favorite pet projects.
I was very lucky while I was there and got to see a beautiful light snow storm - big fluffy flakes that fell just long enough to leave everything covered in a sparkling white layer. What a treat.