1 small to medium pumpkin
1 quart cream
1 teaspoon cinnamon
1 teaspoon salt
1/4 teaspoon cloves
1/2 teaspoon nutmeg
3 tablespoons Sugar
1/4 teaspoon white pepper
1 (15 ounce) can pumpkin
Cut top of pumpkin (remove and save lid) scoop out all of the
stringy contents and seeds and discard. Scrape out as much pumpkin
as possible being careful not to break pumpkin shell or make any
holes in it. When you have removed all of the pulp that you can,
place the pulp in a pan and cook until soft with 1/2 cup of water
over medium heat. When the pulp is soft cool a little and place in
food processor and pulse until creamy. Grind cloves in chopper until
pretty fine and combine with other spices. Place all ingredients
except cream in large pot and bring to a boil, reduce heat and cook
for about 10 minutes. If you need to, add a little water, 1/2 cup,
to keep from sticking, be sure it doesn't scorch. Add cream and
blend well, reduce heat to low and let cook about 10 more minutes.
Pour soup into pumpkin shell, replace lid and serve.
Sprinkle with Mozzarella cheese.
Makes about 8-10.
I have had this served in an acorn squash (one-half). You can use
the squash in this as well.