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Pumpkin Plenty 

1 pumpkin (about 3 lbs)
2 onions, chopped
4 Tbsp butter
1 c heavy cream
1/8 tsp nutmeg
1/8 tsp ground ginger
1 Tbsp fresh snipped chives

Scoop out the seeds and fibers from the interior of the pumpkin.  
Scoop out all but 1/2 inch of the meat.
Saute the onions in the butter.  
Stir in the pumpkin meat.  
Add 4 cups of water, simmer for 25 minutes.  
Puree the mixture in a blender or food processor.  
Return to the pan.  
Stir in the cream, nutmeg, and ginger.  
Bring to a simmer.  
Pour into the pumpkin shell and serve.  
Garnish with chives

Yeild: 6 servings