Pumpkin Delight
Depending on how much time you have and how keen your kitchen skills are, you can either Martha Stewart it, or bust out the can opener.

Fresh Pumpkin soup
What You'll Need:

4 ½ pounds of pumpkin
1 cup of heavy cream or half and half
1/8 tsp. of nutmeg
2 Tbs. of butter
2 cups of chicken stock.

1. First things first: deseed and destring your pumpkins.
2. Use a big metal spoon to scrape out the inside flesh leaving the shell is about ½ inch thick.
3. Place the pumpkin flesh in a saucepan with an inch of water at the bottom, and steam for about 20 minutes
4. Remove from heat and drain.
5. Warm chicken broth in a large saucepan.
6. Puree pumpkin flesh in a blender.
7. Pour pureed pumpkin into chicken broth and bring mixture to a boil.
8. Mix in cream and season with salt, pepper and nutmeg.
9. Distribute evenly into pumpkin bowls sprinkle baked seeds over the top.