If you are feeling extra adventurous this turkey day, may I suggest taking a nod from BK and making your own creamy, luscious, local, pumpkin soup in it's own shell?
In order to get all of the pulpy goodness from this sugar pumpkin (yes, there is a difference. a sugar pumpkin has more flesh, is sweeter, and makes a lovely presentation piece) you should probably find a glass dish that fits the base of the pumpkin, for when you are scraping out the goodness from inside after it has been roasting for a while. That way you can finish the soup in a pot on the stove and then place it back in the pumpkin for serving. Totally not a fake out...it's as authentic as the fresh sage you use to garnish!
We served this for our big dinner last night and the complete silence was all the feedback I needed to know I had a winner. So go ahead, go pumpkin picking for a purpose this year! I promise you will thank me.
Now please excuse me while I lick my bowl...