Want a centerpiece of a soup? This canal house pumpkin soup is brilliant. I had my eye on the beautiful decorative pumpkins at my parent's house all week. I scooped out the strings and seeds, rubbed down the inside with butter, pimenton and ground fennel seeds, then filled it with 1 cup breadcrumbs, lots of grated gruyere, sliced garlic, bay leaves and chicken stock. Put the whole thing in the oven at 350 for a few hours. When it's done, scoop out some of the flesh with the stock for each bowl of soup. Totally beautiful. But WARNING: we once did this and left it in the oven too long. It collapsed into a stunning mess. Also be sure to use thick skinned pumpkins. No jack o' lanterns here. Also unrelated, but please VOTE today!!!