For a seated dinner, instead of using a big hollowed-out pumpkin as a soup tureen, turn smaller sugar pumpkins into individual bowls. Hollow out several, fill each with soup and replace the pumpkin "lid" to keep soup warm. Set several on a platter surrounded with real pumpkin leaves and curly vines.
If making soup ahead, don't add peas; cover soup when cool and chill, then add peas when reheating. For a tureen, use a rustic pan, such as a cast-iron Dutch oven. Or you can use a pumpkin shell. You'll need a pumpkin at least 12 to 16 inches tall and wide. Cut off top and scoop out seeds. About 10 minutes before serving, fill shell with boiling water to warm. Drain and fill with hot soup. Use the top as a lid for the pumpkin tureen.