My pumpkin.
Root vegetables cut and roasted with olive oil and salt and pepper for 30-40 minutes at 400.
Garlic, Beets, Carrots, Yams and Golden Beets
Made a puree with turnips, parsnips, sweet potato. Added puree to base of shallots, roasted garlic, celery and veggie stock.
Put soup in pumpkin and baked at 350 for 35 minutes.
Tim carving his pumpkin.
Our table setting with the runner I made for Thanksgiving last year and the new fiestaware plates Tim's mom just gave us. 
The finished pumpkins.
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