Dear me, this was almost an abject failure. I did not take into account the insulatory effect of such a thick pumpkin and after nearly two hours, the pumpkin flesh was perfectly done while the broccoli had hardly softened. Good grief.
I ladled out all the soup and put it in a saucepan, covered it and went to town on the stove-top. In the meantime, I made some garlic-sage croutons and removed the most done pumpkin to stir into the rapidly heating soup. All in all, things came together and honestly, this was really yummy. In the future, however, I will thin the pumpkin wall dramatically and add hot liquid at the outset of cooking. Live and learn!