Served in a hollowed-out pumpkin, this creamy soup is sure to impress.

1/4 cup butter
1 onion, finely chopped
1 teaspoon curry
2 cups pureed pumpkin
1 1/2 teaspoons salt
2 cups chicken broth
2 cups heavy cream

Sautee onion in melted butter. Add pumpkin, chicken broth, curry and salt. Simmer until heated through. Add heavy cream. Stir until warm. Before serving, sprinkle with roasted pumpkin seeds, or drop 1 teaspoon sour cream in center and sprinkle with parsley.

To prepare the shell: scoop out the seeds and bake in a 350-degree oven for 50 minutes, or until the outside skin browns lightly and the inside softens.

--Old Brook Farm