1 (15 oz.) can pumpkin puree
1/4 c. butter
1 sm. onion, minced
1/4 tsp. ginger
1/4 tsp. nutmeg
3 c. chicken broth
1 c. light cream
1 oz. brandy
Salt and pepper
1 (4 lb.) pumpkin, hollowed out to form a bowl

Melt butter and saute onion until soft. Add spices and broth and bring to a boil. Add pumpkin, whisk well, and return to a boil. Lower heat and slowly add cream. Whisk well. When thoroughly mixed, add brandy and adjust seasonings. Pour into pumpkin and serve hot. Serves 6-8.