• 1 medium pumpkin, about 6-8 pounds
• 1/4 cup sweet butter
• 2 tablespoons olive oil
• 1 onion
• 1-2 cloves garlic
• 2 tablespoons flour
• 1 green and 1 red bell pepper
• 1-2 tomatoes
• 3 cups vegetable stock
• 1 teaspoon dried oregano
• 1 teaspoon mild chili powder blend or Zip or....
• 1/2 teaspoon fine sea salt
• 1 bay leaf
• 1 jalapeno
• 1 sweet potato
• 1-2 white rose potatoes
• 1 ear corn, in chunks if available
• 1 small zucchini
• 2 carrots

Cut lid from top of pumpkin, leaving stem for handle.

Scoop out insides.

Rub inside with 1 tablespoon of the butter and drizzle with oil.

Place in pan and bake 30 minutes. Be careful not to over-bake it as it needs to be a little undercooked so as to hold its shape as a soup tureen.

In meantime, heat remaining butter in stock pot and cook chopped onions and garlic 5 minutes. Whisk in flour.

Add chopped vegetables, vegetable stock, seasonings, and herbs. Simmer 20-30 minutes, or until vegetables are tender. Taste and correct seasonings.

Ladle into pumpkin shell and serve, drizzled with creme fraiche if desired.

Main Dishes Soups Vegetable Dishes Vegetarian