1 med. pumpkin
2 to 3 lb. hamburg
1/4 c. soy sauce
2 tbsp. brown sugar
1 (4 oz.) can sliced mushrooms, drained
1 (10 1/2 oz.) can cream of chicken soup
2 c. hot, cooked rice
1/2 c. chopped celery
1/2 c. chopped onions
1/2 c. diced green pepper

Preheat oven to 375 degrees. Lightly grease a 10 inch circle in center of a baking sheet. Set aside.

Place pumpkin on a firm surface. Using a knife, remove top of pumpkin and reserve. Remove seeds, discard. In a medium bowl, combine hamburg, celery, green pepper, onion, soy sauce, brown sugar, mushrooms, soup and rice. Spoon mixture into pumpkin. Replace top of pumpkin. Place filled pumpkin on greased center of baking sheet. Bake about 1 hour until pumpkin is tender. To serve, spoon some of the cooked pumpkin and meat filling onto plates.