Pumpkin Soup Served In a Pumpkin

Cut the top from the pumpkin. Hollow the pumpkin carefully, making sure not to damage the shell. Remove the seeds from the pumpkin, then cut the pulp into cubes. Keep the pumpkin warm in a 80°C (approximately 175°F) oven. 

Peel and dice the potatoes. Peel and finely dice the onion and garlic. Heat the butter in a pan, and sauté the onion and garlic. Add the pumpkin and sauté briefly. Add the broth, potatoes, and rosemary to the pot. Simmer the mixture for 25-30 minutes, stirring occasionally. 

Remove the rosemary from the pot, and puree the soup. Mix in the cream. If the soup is too thick, thin with a little broth. Likewise if the soup is too thin, simmer until the desired consistency has been reached. Season to taste with salt, pepper, and nutmeg.