Rosemary'S Rosemary Pumpkin Soup

• 1 small baking Pumpkin, cap removed and seeded
• Broth (chicken, vegetable, or beef), enough to fill the pumpkin
• Gruyere or Parmesan Cheese, grated fine, to taste
• 2 Green Onions, finely chopped
• 1/3 cup Bread Crumbs
• Rosemary, finely chopped, to taste (1-2 tablespoons is a great place to start)
• 1 teaspoon Parsley, finely chopped
• 2 cloves Garlic, minced or pressed
• Salt & Pepper, to taste

1. Preheat oven to 350F. Prep ingredients: finely chop parsley, rosemary, and green onions. Measure out bread crumbs and grated cheese. Begin by prepping the pumpkin: remove the pumpkin stem/cap and scoop out excess fibrous filling and seeds. You want the pumpkin to be "clean."
2. Using your broth of choice (vegetable, beef, or chicken), fill up pumpkin to the top.
3. Now, assemble the soup: add chopped parsley, bread crumbs, rosemary, green onions, and cheese on top. Add salt & pepper to your taste preference (the more, the better in my opinion!).
4. Place pumpkin with top on inside a circular baking sheet (I used a pie pan) and bake in oven for 45 minutes to an hour (or, until pumpkin appears to have softened and broth has reduced by a little more than 1/4).
5. Remove pumpkin from oven and remove stem. Allow to sit/cool for about 5 minutes.
6. Serve with crusty french bread, and enjoy! Makes 1 serving, but recipe can easily be split by two people.

baking pumpkin, chicken, gruyuere, green onions, bread crumbs, rosemary, parsley, garlic, salt

Taken from food52.com/recipes/18262-rosemary-s-rosemary-pumpkin-soup (may not work)