Potato-Pumpkin Soup

1 8 to 10 lb. pumpkin
2 medium potatoes, peeled and chopped
2 medium white or yellow onions, chopped
6 cups water
1/2 cup condensed milk, cream or half-n-half
1 t cardamom
1 t salt
1/2 t white pepper
1/2 t nutmeg
2 T minced fresh parsley, for garnish

Cut off the top 1/3 of the pumpkin. Scoop out the seeds and strings, saving the seeds. Using a sturdy spoon, scoop out the pumpkin flesh, leaving a 1-inch wall inside. Refrigerate the shell and top.
Combine the potatoes, onions, 2 cups pumpkin flesh and water in a large stockpot. Add the salt, white pepper, cardamom and nutmeg. Bring to a boil, cover and cook over medium heat until the vegetables are fork tender, about 20 minutes.
Meanwhile, preheat the oven to 200. Put the pumpkin shell and top on a baking tray and place in the oven to warm.
Remove the vegetables and place in a food processor and puree until smooth, or mash by hand until no lumps remain. Return the puree to the cooking water. Stir in the milk, cream or half-n-half, adding more if necessary for a creamier consistency. Heat over low heat until hot.
To serve, place the pumpkin shell on a large serving tray. Pour in the hot soup and sprinkle with fresh parsley and toasted pumpkin seeds, if desired.