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1
Slice off stem of pumpkin, 2-1/2 inches from the top, reserve, scrape out the seeds and membranes.
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2
Brush the inside with 1-1/2 tablespoons of melted butter.
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3
Top pumpkin with stem and bake in a shallow pan at 375 degree oven for 1-1/4 hours or until plup is tender. Let cool in pan.
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4
In a large heavy saucepan, cook onion in butter until soft. Add carrots, broth, 3 cups water andd bay leaf and simmer until carrots are tender. Discard bay leaf.
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5
Discard any liquid in the pumpkin and scoup out pulp leaving 1/4 inch thick shell.
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6
In a blender, puree pulp with carrot mixture in batches.
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7
Transfer the puree to a kettle and stir in cream and salt and pepper to taste.
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8
(You can prepare, to this point, 1 day ahead if desired, and chill in a baking dish.).
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9
Slice part of the sausage into 8 thin rounds. then slice the rest, quartered lengthwise and then sliced thin. In a heavy skillet, cook the sausage over moderate heat, stirring until light brown and drain on paper towel.
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10
Reserve the 8 sausage rounds, stir the other sausage pieces into the soup and stir soup over moderate heat, (thin with water if needed), until hot.
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11
Heat the shell, if needed, in 375 degree oven until warm and ladle soup into shell.
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12
Garnish with parsley and sausage rounds.
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13
Serve with breadsticks, or your favorite crusty bread.
