Cooking with large pumpkin

So I bought a huge 10-lb pumpkin because it was on sale...then I looked online and found out that they don't taste as good as the smaller sugar pumpkins.  For the sake of not wasting money or pumpkin, I was wondering if it's still salvageable for something like soup or are good at all with baking.

absolutely!  i love pumpkin soup.  one thing that can make pumpkin tastier (it's actually quite bland) is to cut it into pieces and roast it before putting it in with your stock and veggies for soup.

Before you make anything, I think you've bought a pumpkin that is meant for decoration.  The large one's don't taste good, but they have great seeds for roasting.  Good luck.

The big ones don't taste bad, just not as sweet as sugar pumpkins.  I like the idea of roasting pieces first then making soup.  Or you could just serve the roasted pumpkin chunks as a side dish instead of sweet potatoes. 

I think the best tasting pumpkins are the white ones, sometimes called "cheese pumpkins" because of the texture.  They are hard to find.

Thanks for the imputs!  Although I'm not sure if I should do the roasting because I had this dish in mind.  Do you think this recipe will be feasible with the larger pumpkin?

http://allrecipes.com/Recipe/Pumpkin-Stew/Det ail.aspx

Years ago my son decorated a pumpkin for his first grade class - no cutting allowed.  He painted a sad face on "Peter".  When it came home, we cut off the top and gutted it, them mixed up a casserole of ground beef, onions, cream of mushroom soup, spices and filled it into the raw pumpkin.  Place on a cookie sheet to bake.  We served by scooping pumpkin pulp out with the casserole.  It was a great hit!