Instructions: Spread the bread crumbs in a roasting pan and dry them out in a 300 oven, stirring occasionally, for approximately 15 mins. Cut a 4" diameter crown in the pumpkin. Remove the seeds and strings and rub inside of the pumpkin with 1 tbsp butter and salt. Cook the onion, carrots and garlic in 6 tbsp butter for 8 to 10 mins. over low heat until transparent. Stir in dried crumbs. Cook about 2 mins. until crumbs absorb butter. Stir in the 1/2 tsp salt, nutmeg, pepper, and sage. Remove from the heat.

Stir in the cheese, orange zest and juice and spoon the mixture into the prepared pumpkin. Pour in the broth, adding enough so that the mixture comes to 1/2" from the rim of the pumpkin. Lay the bay leaf on top of the mixture and replace the pumpkin top. Place the pumpkin in a buttered baking pan. Bake at 400 for 1.1/2 hours.

Reduce oven temp to 350 and continue baking for 30 mins. Remove top and slightly scrape inside of pumpkin. Stir mixture to blend. Just before serving, stir in the cream and garnish with parsley.

cream can be minted by blanching mint for 10 secs, drain and chill in ice water bath. puree with cream and strain. use as garnish wirth toasted pumkin seeds

Episcopal Church of New Orleans, LA

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