Pumpkin Almond Bisque In A Pumpkin Shell

The Holiday Collection- 1 med- size pumpkin  3 cups chicken broth, divided 2 TB butter or margarine 3 TB chopped celery 3 TB chopped onion 2 TB almond paste 1 TB tomato paste 1 1/2 cups half-and-half 3 TB almond-flavored liqueur 1 tsp ground nutmeg 1 tsp black pepper Salt to taste Toasted Pumpkin Seeds(recipe follows)  Cut slice from top of pumpkin. Scoop out seeds and fibers; reserve. Scoop out flesh,leaving shell that can be used for serving. Simmer pumpkin flesh in small amount of the chicken broth until tender. Place cooked pumpkin in food processor or blender container; process until smooth. (There should be 2 cups of pumpkin puree.) Leave puree in food processor.  Melt butter in heavy stockpot. Add celery and onion; cook over low heat 5 min. Add celery mixture, almond paste and tomato paste to pumpkin puree; process until smooth. Return contents of food processor to stockpot; add remaining broth and simmer over low heat, 30 min. Stir in half-and-half and cook until heated through. Stir in liqueur,nutmeg,pepper and salt. Pour into reserved pumpkin shell. Garnish with Toasted Pumpkin Seeds Makes about 8 servings  TOASTED PUMPKIN SEEDS:  Preheat oven to 275 degrees. Carefully separate reserved seeds from fibers. Wash,drain and dry seeds on paper towels. In small bowl, coat seeds with small amount of vegtable oil. Add 2 TB Worcestershire sauce and 1/2 tsp ground pepper; toss to mix thouroughly. Spread seasoned seeds in single layer on baking sheet. Bake, stirring occasionally until golden brown. (Source: Publications International,LTD)