Instructions: Cut off tops of the pumpkins and clean out the seeds and strings. Scoop out part of the pulp to form a clean cavity. In a 4 quart heavy saucepan or stockpot, melt 1/3 cup butter over medium heat and saute onion until translucent, about 3 minutes.

Add the flour and stir to form a paste. Cook and stir over low heat for 2 minutes. Gradually whisk the warm milk or half-and-half into flour mixture.

Add the bay leaf. Bring to a simmer and cook gently for 15 minutes. Add the pumpkin puree and simmer an additional 15 minutes over low heat.

Strain through doubled cheesecloth or pass through a food mill. Season with salt and pepper to taste. In a medium saucepan, melt the remaining 2 tablespoons butter and saute the apple for 2 minutes.

Add the thyme and nutmeg and cook 2 to 3 minutes longer or until the apple is tender by not mushy.

Spoon a portion of apple into each carved pumpkin bowl. Add the sherry, if using, to the hot soup and pour into the pumpkin bowls on top of the apples.

Top with a dollop of whipped cream and serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.