Fabulous Fall in Colorful Colorado-Celebrate the Colors

Preheat over to 350F

Put the bread cubes on a cookie sheet and bake them for 10 minutes, stirring once. Remove from oven and set aside.

Cut a 6-inch diameter lid from the top of the pumpkin. With a sharp spoon, scrape out the seeds and membrane. Place the pumpkin on a shallow baking pan.

In a large saute pan heat the oil and saute the leeks, fennel, and garlic until tender, about 10 minutes. Turn off the heat and add the saffron, thyme, tarragon, salt, pepper, ground red pepper, and the bread cubes, tossing to max thoroughly. Pour in the chicken broth and half-and-half, stir gently and ladle the mixture into the pumpkin. The pumpkin should be filled within 2 inches of the top. Distribute the cheese cubes on top and replace the lid.

Bake the pumpkin for about 1 1/2 hours and then remove the lid and bake for another 1/2 hour, or until the pumpkin flesh is tender and the cheese is golden brown. If the skin starts to pucker around the outside, test for doneness.

Watch carefully as the pumpkin will fall apart if overcooked.

Transfer the pumpkin to a large, warm serving platter or bowl. To serve, use a large serving spoon to scoop out some of the soup into each bowl, then scrape some of the flesh from the pumpkin and add it to the soup. Be careful not to break through the skin, as the liquid will leak out.

Recipe excerpt from Recipes from the Garden by Rosalind Creasy