Pumpkin Soup in a Pumpkin Bowl

 

Ingredients
6 cups Not-Chick'n broth
2 -3 cups pared pumpkin, cut into 1/2-inch cubes
1 cup thinly sliced onion
1 clove garlic, minced
1 1⁄2t easpoons kosher salt, or to taste
1⁄2 teaspoon dried thyme leaves
5 peppercorns
1 medium sugar pumpkin
1⁄2 cup heavy vegan cream, warmed
1 teaspoon chopped fresh flat-leaf parsley

Instructions
In a covered saucepan, heat the broth, cubed pumpkin, onion, garlic, salt, thyme, and peppercorns to boiling; reduce heat and simmer, uncovered, 20 minutes.
Simmer pumpkin mixture, uncovered, 20 minutes longer; transfer to a large bowl.
Preheat oven to 350° F.
Cut the top off the sugar pumpkin and remove the seeds.
Place the pumpkin on a baking sheet and bake for 20 minutes; set aside in a warm spot.
Puree 2 cups of the pumpkin mixture in a blender or food processor; return pureed mixture to the pot.
Repeat with remaining pumpkin mixture.
Heat pureed mixture to boiling; reduce heat; simmer, uncovered, for 10 minutes.
Stir warm cream into soup.
Place the warmed sugar pumpkin on a platter; ladle the soup in and garnish with parsley.
Serve hot, scooping out chunks from the sugar pumpkin to eat with the soup.
Enjoy!