Curry Soup in a Pumpkin

Want to impress your dinner guests with an original table centerpiece? Try this curry-spiced vegetable soup in a pumpkin!  It will elicit many complements and get the conversation going!

Serves 4

1 medium cheese pumpkin (or winter squash), lid cut out and saved, seeds removed form the center
1 tablespoon olive oil
1 cup sweet potato, peeled and cubed
4 large carrots, peeled and cubed
1 large onion, minced
4 celery sticks, cubed
1 teaspoon curry
salt and pepper to taste
2 cups vegetable broth

Preheat oven to 375 degrees F.

Sauté the sweet potatoes, carrot, and onion in a large pan in oil. Add celery during the last 2-3 minutes of sautéing to make it soft, but not soggy. Add spices: curry, salt, and pepper.

Transfer the sautéed vegetables to the inside of the pumpkin, pour in the broth, and secure the lid tightly.

Bake in the oven for about 1 hour. Serve immediately on a large platter.  Handle with care as the pumpkin will be hot!