Pumpkin Soup

1 sugar pie pumpkin (about 2.5 lbs)

4 c. vegetable or chicken broth

1 medium onion, chopped

2 garlic cloves, minced

1 tsp. peeled and grated fresh ginger

salt and pepper

1/4 c. half and half

Cut the pumpkin in half and remove the seeds. Cut off the skin, following the contours of the pumpkin. Cut the flesh into 3/4 inch cubes. You should have 4-5 cups. If your pumpkins are small, you may need two of them. I added a cup of butternut squash cubes to mine. In a pot combine the pumpkin, onion, garlic, ginger, and broth. Add a tsp of salt and a bit of pepper. Bring to a boil; cover the pot, lower the heat and simmer for 15 minutes. Working in batches, scoop the mixture into a blender and puree. Return to a pot and whisk in the half and half. Taste and add salt and pepper if needed. Heat gently before serving. Serves 4. Recipe adapted from Williams Sonoma.

Optional (but recommended):

Heat a tablespoon of oil in a small skillet over medium heat. I used avocado oil but olive oil is fine too. Add 1/2 cup of raw pumpkin seeds. Stirring continuously, let them toast and pop for several minutes taking care not to let them burn. Sprinkle with coarse salt and a touch of cayenne pepper (if you dare). Drain on paper towels. These are a fabulous snack by the way. Sprinkle a few of these roasted seeds on top of the soup, along with a drizzle of pumpkin seed oil, for an autumnal and tasty presentation.