The pumpkin soup in its own shell has been in the oven for a little more than an hour now.
Here's the step-by-step, starting with making the container:
Fully carved terrine:
Filled with warmed milk, stock, salt, roasted garlic and sage:
After about an hour in the oven. Check out how much darker the shell turns:
Next pic will either be a total collapse or some version of success...
Definitely a success. For Thanksgiving, I think I'll bake another pumpkin to be sure I have a terrine. While this one didn't collapse, I wouldn't trust it to hold my yummy soup for long.
Other soup notes: Next time, I'll try to get fresh sage instead of dried. Also, I'll make my own stock to get the richer flavor. Finally, I could easily see doing this with a sweet twist with honey or sugar and pumpkin pie spices.
With this batch though, I plan to get a loaf of sourdough tomorrow and serve this for supper, with grilled sourdough sandwiches