Preheat oven to 400 degrees.
Cut lid from top of pumpkin, leaving stem
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
Ladle into pumpkin shell and serve, drizzled with creme
fraiche if desired.