In response to the Great Pumpkin Soup Disaster of 2009, lots of you have written in with wonderful, helpful suggestions. The solution seems to be making a pumpkin soup in a more traditional fashion, and then serving it in a hollowed-out pumpkin if you want to heighten the drama factor.

Reader Sarah just sent me this recipe for pumpkin soup, which I think sounds fantastic:

1. Cut a hollowed-out pumpkin in half (reader Rachel suggests using a sugar pie pumpkin) and bake face down on a parchment-lined baking sheet at 350F for an hour (or until tender); let cool.

2. Scrape softened pumpkin from rind and process in blender until smooth, adding some milk if it gets too dry.

3. Put pumpkin in a pot with the desired amount of cream/milk, chicken stock, and spices (I’d use nutmeg, cinnamon, and a cinnamon stick, as I did in my first, ill-fated try, but there are lots of possibilities), bring to a boil, and then simmer until soup reaches the consistency you’re aiming for (I like my soup on the thicker side).

4. Serve in a smaller, hollowed-out pumpkin (if desired).

Tip: Reserve some of the raw pumpkin, dice and saute in a little butter or olive oil to use as a garnish.