I took the yummy squash soup recipe from Mendy Scott and made some edits.
If you can't find the Pumpkin, you can use butternut squash or other squash. Have fun experimenting.
Version 1: Salty vs Sweet
Ingredients
1 Whole Pumpkin Cooked - instructions below (Squash kind of pumpkin, not the jack-o-lantern kind. The color will be the same as a butternut squash. We purchased them at local green houses in Oct.)
1/2 Onion Chopped
2 Cups of Chicken Broth
Cream
Lump of Butter/Margarine/Earth's Balance
All Spice Seasoning to taste
Optional: Cinnamon
Follow the instructions below on cooking the pumpkin and making the soup.
Cook the Pumpkin:
http://detoxinista.com/2012/11/how-to-roast-a-whole-pumpkin-homemade-pumpkin-puree/
1. Stab the pumpkin several times, make sure it goes all the way through
2. Put the whole pumpkin on a cooking sheet
3. Cook at 350 degrees for 1 hour
4. After the pumpkin cools, cut it in half, remove the seeds, and the skin
5. Note: My pumpkin sat for 3 hours before I cut it and the liquid inside was still hot
Make the Soup:
1. Saute the onion in a little oil
2. Add the cook pumpkin, chicken broth (more if necessary) and seasoning
3. Puree the pumpkin with a hand mixer, food processor or blender
4. Add the mixture to a pot, warm and add a little cream
5. Yum! It's ready to eat!
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