Michelle Yoder

I'm always looking for pumpkin recipes to use up the fall pumpkins I set on my porch. this recipe was easy to make and tasty.. I used Italian sausage, cabbage and potatoes, because that is what I had. It had really good flavor. I roasted the pumpkin for an hour at 400, then filled it with the soup mixture and cooked for another hour. I think three hours would hav3 been too long, as the pumpkin was tarting to fall apart.