Cut off the top cap of the pumpkin, remove all the seeds and filaments, thus obtaining a sort of soup tureen complete with its lid.
 
Melt the butter in a small pan over medium heat. Add chopped celery, parsley, basil and thyme. Cook for 2 to 3 minutes.
Fill the pumpkin 3/4th of the way up with broth, the sautéed vegetables, peeled garlic and grated cheese. Add salt and pepper to taste.
 
Stir well and cover the pumpkin with its top.
 
Bake at 450° F for a couple of hours.
 
Remove the pumpkin from the oven, remove the top and let cool. Get rid of the garlic, and, with a serving spoon, scrape the pumpkin off mixing it slowly to the soup, to make a puree.
 
Should the puree be too thick, add some more hot stock to it.
 
Serve hot. If you want, you can add a couple drops of balsamic vinegar and shaved Parmigiano Reggiano.

Chef's tips

If you want to impress your guests, you can serve the pumpkin puree in the pumpkins.

Food History

The pumpkin, together with beans, was one of the few foods to exist both in Europe and the New World prior to 1492, when Christopher Columbus discovered America.
In Europe, the lagenaria pumpkin had a long, cylindrical shape and was native to Asia. This type of pumpkin was grown by the Etruscans and Ancient Romans, whereas in America there were cucurbita pumpkins. Seeds from the cucurbita pumpkin, dating back 8,000 years, have been found in Mexico.
In Italy in the past, pumpkins were used to decorate the homes in the countryside because they were believed to be good luck for a fruitful harvest.

Other suggested recipes

This dish is part of our special Halloween menu:

• Soup with pumpkin and barley 
• Onion soup 
• Fennel Soup