If you’re hosting a more subdued dinner party, try a seasonal showstopper like pumpkin soup — served in the squash itself. Here’s a recipe from chef and Perfect Parties author Linnea Johansson.
1 cooking pumpkin
2 yellow onions, roughly chopped
2 bay leaves
1/2 cup white cooking wine
1/2 vegetable bullion cube
2 tbsp curry
2 tbsp butter
1 cup of grated Gruyere cheese
1. Preheat the oven to 350. Cut off pumpkin top, and clean out the inner cavity.
2. In a deep pan melt the butter on low heat and add the onion. Sauté till caramelized and brown. Add the curry, bay leaves, bullion cube and white wine, and simmer for 5 min. Add 3 to 4 cups of water depending on the cavity size, enough to fill the cavity.
3. Fill the pumpkin cavity with the broth and add the cheese. Cover top with aluminum foil. Bake for 40 minutes or until the pumpkin flesh is tender. Take out and serve in the middle of the table and let guest scoop out the broth with the flesh.