Roasted Pumpkin Soup
I made one pretty substantial change, and I feel compelled to share. My sugarpie pumpkins were a couple of pounds apiece, but they were still tiny. Attempting to scoop out the pimpkin with all the liquid still inside proved impossible. The 'container' was just too small to be practical, so I poured out the broth (directly into the dutch oven I'd used to cook the thing) and scooped the soft flesh from the pumpkin. In doing this, the structure of the pumpkin collapsed - and there went the nice serving dish.
But this was good fortune, actually.
When I tasted the broth and cheese and chunky pumpkin, I wasn't that impressed. It was sort of bland. In my larger dutch oven I had room to work - and improve the soup. I added the cream directly to the pot (rather than pour it into the serving bowls) and added more salt and pepper. Then I brought my immersion blender to the party and pureed about half of the soup. Texture was much improved, plus it distributed the pumpkin so there weren't fleshy chunks in the soup. What I lost in the fun presentation, I made up in flavor.