Viral Chicken Soup in a Pumpkin

6 Preheat the oven to 350°F (175°C). Prep all of the veggies. Set aside. 
0 Carefully cut a wide opening around the stem of the pumpkin to create a lid. Scoop out the seeds and stringy insides, leaving the pumpkin flesh intact. Place the pumpkin in a deep roasting pan. Place the whole chicken or chicken pieces inside the pumpkin and season with salt and pepper to taste.
2 Add the diced celery, sliced onions, sliced Napa cabbage, garlic cloves, Honeycrisp apple, carrots, herb bouquet, and bay leaves. Add some chicken bouillon if using; I highly recommend it for extra flavor. Make sure everything fits with the pumpkin lid in place.
7 Make sure the stem on the lid of your pumpkin isn't too tall; you may have to trim it so it fits in the oven.
3 Place the pumpkin lid and brush the outside with avocado oil, ghee, or beef tallow. Place your pan on the bottom rack, and bake at 350°F (175°C) for about 4 hours, or until fully cooked, depending on your pumpkin and oven. Use a food thermometer to check that the chicken reaches at least 165°F (74°C) in the thickest part of the breast and the innermost thigh, without touching bone. The vegetables should be soft and broth should collect at the bottom and top.
4 Carefully remove the pumpkin from the oven and lift off the lid, being mindful of the hot steam. Remove and discard the herb stems and bay leaves. Transfer the chicken to a plate and let cool slightly. Shred the meat off the bones, discarding the skin and bones.
5 Gently scoop some of the soft pumpkin flesh into the broth, being careful not to break through the pumpkin skin. Return the shredded chicken to the pumpkin and stir everything together. Taste and adjust the seasoning. Serve hot and enjoy! I like to serve mine with: thin soup noodles, the tender chicken, and some of the pumpkin that I scooped from the sides.