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post #1 of 2
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I have been in the catering business for 25years, but I still haven't tried serving soup in a large pumpkin at the buffet.  Has anyone done it? What pointer would you give? Does the soup stay hot? for how long? Any suggestions?

post #2 of 2

I've never done that but I would think it would work for one pass of customers. You could have two pumpkins ready, keep one in reserve. When the one on the buffet began to cool down too much, fill the reserve full of fresh hot soup and switch them out.

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