It's Pumpkin SOUP, not Pumpkin Pudding!

I decided to find the recipe in Kingsolver's book (Animal, Vegetable, Miracle) for what I recalled as Pumpkin Pudding, and copy it here. But it was Pumpkin Soup. Oh well~ Here goes anyway:

PUMPKIN SOUP IN ITS OWN SHELL

1 five-pound pumpkin (if smaller or larger, adjust amt of liquid)

Cut a lid off the top, scoop out seeds and stringy parts, and rub the inside flesh with salt. Set the pumpkin in a large roasting pan or deep pie dish.

1 quart chicken or vegetable stock

1 quart milk or soy milk

1/2 cup fresh sage leaves (use less if dried sage)

3 garlic cloves

2 teaspoons sea salt

Pepper to taste

Roast garlic cloves whole in oven or covered pan on low heat, until soft. Combine with liquid and spices in a large pot, mashing the cloves and heating carefully so as not to burn the milk. Fill the pumpkin with the liquid and replace the lid, putting a sheet of foil between the pumpkin and its top so it doesn't fall in. (If you accidentally destroyed the lid while hollowing the pumpkin, just cover with foil.) Bake the filled pumpkin at 375 degrees F. for 1-2 hours, depending on the thickness of your pumpkin. Occasionally open lid and check with a spoon, carefully scraping some inside flesh into the hot liquid. If the pumpkin collapses or if the flesh is stringy, remove liquid and flesh to a blender and puree. With luck, you can serve the soup in the pumpkin tureen.

(hopefully, Harper-Collins will consider this a review, since the recipes are also available at http://www.animalvegetablemiracle.com/org/net If not, the Harper-Collins police can come find me. I'll be the one with the collapsed pumpkin mess to clean up.)