Pumpkin Soup

Make your favorite vegtable beef stew, use a large stock pot. I use beef stew meat, diced and browned. Potatoes, carrots, onion, garlic, salt and pepper. beef stock, and water. Optional one can diced tomatoes, one green pepper. Simmer for two hours. Prepare a pumpkin, cut the top and save. Clean out seeds and stringy matter. Choose one large pumpkin ( must fit in oven) or two smaller pumpkins. I prefer the smaller, easier to lift, when done. Place the pumpkin in a shallow baking dish. Fill with the made vegtable stew, Place the pumpkin lid back on top, oil the outside of the pumpkin , and place in oven at 325 degrees for two hours or until the pumpkin is tender on the inside wall of the pumpkin. Time really depends on size of pumpkin, this is a close figure. When done ,use a soup scooper and remove some stew and scrap the inside wall to remove pumpkin with it, and you have a great meal. In the past, I would have a quilt circle of friends in the Fall for a soup supper, in which I would cook three soups, this was always requested. Enjoy !