1 12-pound pumpkin (or 6 small sugar pumpkins) 1 tablespoon butter Salt and pepper
Cut the top off the pumpkin(s) and scrape out the seeds and stringy bits. Rub inside with 1 tablespoon of softened butter then season the inside generously with salt and pepper. Place cut side up on a sheet tray and cover tightly with foil. Bake 45 minutes, or until flesh is tender. Remove and let cool.
4 tablespoons butter 5 tablespoons olive oil 4 carrots (medium diced) 4 celery (medium diced) 7 garlic cloves (sliced thinly) 2 cup pearl onions (frozen) 4 cup sweet potatoes (cut into chunks) 2 tablespoons fresh thyme 1/4 teaspoon nutmeg (freshly grated) 10 sage leaves 1/2 cup flour
Melt butter and oil in a large heavy bottomed pot. Add the carrots, celery and garlic and sweat for 5 minutes, just slightly browning the ingredients. Toss in the pearl onions and sweet potato. Add the thyme, nutmeg and sage. Stir the vegetables to coat and then sprinkle with the flour. Mix to combine.
2 bay leaf 4 cup swiss chard (chopped) 8 cup vegetable stock 2 cup heavy cream 1 store bought puff pastry 1 egg plus 1 tablespoon of milk (beaten)
Add the vegetable stock and bring up to a bowl. Add in the swiss chard and the bay leaf. Simmer for about 10 minutes. Stir in the cream off the heat and adjust the seasoning. Roll out the puff pastry on parchment lined baking sheet and cut a face out of the dough (think jack-o-lantern). Brush entire dough with the egg wash mixture and bake for 15-20 minutes or until golden brown. Working with the cooled pumpkin, ladle the soup into the pumpkin. Place baked pastry on top and serve.