Source: Animal, Vegetable, Miracle by Barbara Kingsolver

Serves 4-6
  • 15 lb. cooking pumpkin (if smaller or larger, adjust the amount of liquid)
  • 1 quart chicken or vegetable stock
  • 1 quart milk
  • ¼ cup fresh sage leaves (use less if dried)
  • 1 head of garlic, roasted
  • 2 tsp. sea salt
  • Pepper to taste

Preheat oven to 350F. Cut the top one third off the head of garlic to expose cloves inside. Place garlic head on a piece of aluminum foil and drizzle with olive oil. Fold up foil tightly around heads and place on a baking sheet. Roast until the cloves are soft and creamy, 45 minutes – 1 hour. Remove from oven and turn oven up to 375F.

Meanwhile cut into the top of the pumpkin in a circle around the stem to make a lid. Remove lid, scoop out seeds and stringy flesh, rub the inside of the pumpkin with salt and place it in a roasting pan.

Squeeze garlic out of the head. Combine roasted garlic, stock, and sage in a large pot. Heat liquid gently, mashing the cloves as it heats. Fill pumpkin with liquid, place foil over the opening in the top (so the top doesn’t fall in) and replace. Bake the filled pumpkin at 375F for 1-2 hours, depending on the thickness of your pumpkin. Occasionally check the pumpkin by lifting lid and carefully scraping the sides of the pumpkin gently. If the pumpkin collapses or if the flesh is stringy, remove liquid and flesh to a blender and puree. If all goes well you can serve the soup in the pumpkin tureen.