Pumpkin Soup II

1. 1

   Preheat the oven to 350F.

2. 2

   Split the pumpkin in half.

3. 3

   Remove the seeds and save them.

4. 4

   Put both pumpkin halves, cut side down, in a deep broiling pan with 1/2 inch of water.

5. 5

   Bake for 40 minutes.

6. 6

   While the pumpkin is cooking, thoroughly wash the seeds.

7. 7

   Pat dry and sprinkle with salt.

8. 8

   Toast the seeds in the vegetable oil in a hot skillet and set aside.

9. 9

   Remove the pumpkin from the oven and let cool.

10. 10

    When cool enough to handle, scoop out the meat into a large bowl, about 2 cups.

11. 11

    Freeze any leftovers in 4 portions for use later.

12. 12

    Put the milk, vegetable stock, and pumpkin in a medium saucepan and heat, mixing thoroughly, until all the ingredients are blended.

13. 13

    Serve hot.

14. 14

    Sprinkle on the cinnamon and to each bowl add a spoonful of sour cream and a few sprinkles of toasted seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.