"Musquee de Provence"
An exceptionally good looking pumpkin with a flavor that is both dense and subtle. Check out your copy of Amy Goldman's 'The Complete Squash'. Predictably she gushes over this one. Personally I think it best roasted or used for stuffing. It isn’t quite as silky as Winter Luxury Pie which is my personal standard for a fine soup pumpkin.
It would look good on a small 'harvest table' near the dining room's entrance. Or perhaps on someone’s desk. In a Doorway. In a bag. Its pretty versatile actually.