Instructions: To prepare pumpkin: Cut in half lengthwise. Scoop out seeds and place on baking sheet. Bake for 1 hour at 350 degrees and set aside.

Heat 2 tablespoons butter in soup pot. Add onion, leek and carrot and saute vegetables until almost cooked.

Peel and chop pumpkin and add to pot. Add chicken broth and bring to a boil. Reduce heat and simmer, cooking for 30 minutes.

Puree hot mixture in a blender or use wand-type mixer. Bring soup to a boil. Reduce heat and add seasonings and continue to simmer for 15 minutes.

Heat cream in a separate saucepan and add to soup mixture and blend.

To prepare croutons: Butter both sides of bread and brown in skillet until golden brown on both sides. Set aside.

Heat butter in another skillet and add apple and sauta. Add brown sugar and cook until bubbly.

Ladle soup into bowls or hollowed-out, individual small pumpkins. Top croutons with apple mixture and float the croutons on top of soup. Serve immediately.

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