7 to 8 lb. pumpkin
4 tbsp. melted oleo
Salt and pepper
1 c. minced leeks
1/2 c. minced carrots
1/2 c. minced celery
4 c. beef broth
1 c. peeled, chopped tomatoes
1/4 c. rice
Bay leaf
1 c. sour cream
3 tbsp. chives

Cut lid from pumpkin (keep stem intact for handle). Clean it out. Brush interior of pumpkin with butter. Sprinkle with salt and pepper. Bake pumpkin and lid in oven to table pan for 20 minutes at 400 degrees. Saute vegetables in 2 tablespoons oleo about 5 to 10 minutes. Add broth and heat to boiling. Add tomatoes. Place rice and bay leaf in pumpkin. Add broth/vegetable mixture. Cover and bake for 45 to 60 minutes until pumpkin is tender, but not soft. To serve, ladle out the soup, scraping out a portion of the pumpkin flesh with each serving. Garnish with sour cream and chives.
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