• 7-8 lb. pumpkin
• 4 cups vegetable or beef broth
• 4 Tbs. melted butter
• 1 cup peeled, chopped tomato
• salt and pepper
• 1/4 cup rice
• 1 cup minced leek
• Bay leaf
• 1/2 cup minced carrot
• 1 cup sour cream (optional)
• 1/2 cup minced celeriac or celery
• 3 Tbs. chives (optional)

Cut a lid from pumpkin, leaving on stem as handle. Clean out seeds. Melt 2 tablespoons of butter and brush on inside. Sprinkle with salt and pepper. Bake, with lid on, in preheated 400-degree oven for 20 minutes. Meanwhile, sauté minced vegetables in 2 tablespoons butter until wilted, 5-10 minutes. Add broth; heat to boiling point. Add tomatoes and season to taste. Place uncooked rice in pumpkin. Add boiling broth and veggie mixture and float bay leaf on top. Cover and bake for 45-60 minutes, or until pumpkin is tender, but not soft. Place on serving dish. To serve, ladle out soup, scraping out portion of pumpkin with each serving. Garnish with sour cream and chives, if desired.

Serves six to eight.