Cut the top part of the pumpkin so that you create a lid. Scoop pips out. Rub inside with 15 ml melted butter and sprinkle with salt and pepper.

Brown the chopped onion in the remaining butter until it is soft and transparent. Add the breadcrumbs stir till all the butter is absorbed. Add nutmeg and curry powder. Remove from heat, add cheese. Add this all to your clean pumpkin.

Fill your pumpkin three quarters full with chicken stock. Add the bay leave. Transfer pumpkin into a creased ovenproof dish. Put the pumpkin-lid on your filled pumpkin.

Transfer to your 200 degrees Celsius/ 392 Fahrenheit, pre-heated, wood fire oven for one and a half hours. You will feel that the pumpkin skin becomes soft and cooked. The middle part becomes loose.

Take off the pumpkin lid and stir in fresh cream and parsley. Remove the bay leave. To serve, scoop pumpkin with the soup into warm soup bowls.