Pumpkin Soup In Pumpkin

1.Cut the 1/3 of top of pumpkin off. Take seeds out and wrap with plastic wrap and heat in a microwave until tender.
2.Scoop inside of pumpkin and mash in a bowl.
3.Cut broccoli into flowerets and the stem into bite-size pieces. Chop carrot. Cut chicken breast into bite-size pieces.
4.In a sauce pan, heat butter and add flour. Stir frequently and add skim milk little by little stirring constantly. Simmer until thickens. Season with salt and pepper.
5.Preheat the oven to 350 degrees F.
6.In another sauce pan, bring 4 cups of water boil. Add chicken, carrots and broccoli. Cook until chicken is cooked and vegetables are tender.
7.Then add onion soup. Reduce heat and simmer for 5 minutes. Add mushroom, mashed pumpkin and white sauce (4). Stir and simmer for another 5 minutes.
7.Put the soup into the hollowed-out pumpkin. Sprinkle half tablespoon of parmesan cheese on each top of pumpkin soup. Bake for 10 minutes.
8.Let stand for a couple of minutes.

Chef's Note & Story

So easy. If you like, decorate the outside of pumpkin as this is for thanksgiving.