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Adapted from various sources. Serves 8. This recipe calls for 4 cups pumpkin puree; you get 1 cup puree from 1 ½ lb raw pumpkin

Ingredients

• 4 cups pumpkin puree

• 5 cups water + chicken bouillon (2 cubes/1 Tablespoonful) OR canned chicken stock

• ½ teaspoon chopped fresh thyme

• 1 clove garlic, minced

• 5 whole black peppercorns

• 1 teaspoon chopped fresh parsley, for garnish

• ½ cup heavy whipping cream, for garnish

Method

1. First, get the Pumpkin. A bright orange is best, with no spots. Then choose how to puree it.

   1. Cut up a large fresh pumpkin into approximately 2-inch cubes. Peel 1 large onion and cut it in half. Put pumpkin and onion in a pan and cover with water. Boil till soft (about 15 to 20 minutes). Drain well. Puree. OR

   2. Preheat oven to 350 degrees Fahrenheit (F). Peel 1 large onion and cut it in half. Cut your pumpkin in half, remove seeds, place cut side down on roasting pan. Add onion and roast until the pumpkin is soft when tested (about 30 to 40 minutes). Scoop out the flesh from the skin with a metal spoon. Puree roast onion and pumpkin. OR

   3. Buy a can of pumpkin puree. Just make sure it is not for pie filling.

2. Add all ingredients to a large pot, bring to a boil, then simmer for 15 minutes.

3. Stir in heavy cream, pour into soup bowls.

4. Garnish and serve.

Notes

You can use coconut milk in place of all, or half, of the water. Garnish options include toasted sesame seeds, grated fresh nutmeg, or sun-dried tomatoes in oil pureed with some cayenne pepper. Spice/herb options include rosemary, cloves, cardamom, and coriander; the last two go especially well if you use coconut milk. This recipe works well for any firm squash – Hubbard, butternut, etc.