I often make this soup from scratch during October, when pumpkins are available everywhere.
Recipe information
Yield
serves 4. serving size: 1 cup.
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Split the pumpkin in half. Remove the seeds and save them.
Step 3
Put both pumpkin halves, cut side down, in a deep broiling pan with 1/2 inch of water. Bake for 40 minutes.
Step 4
While the pumpkin is cooking, thoroughly wash the seeds. Pat dry and sprinkle with salt. Toast the seeds in the vegetable oil in a hot skillet and set aside.
Step 5
Remove the pumpkin from the oven and let cool. When cool enough to handle, scoop out the meat into a large bowl, about 2 cups. Freeze any leftovers in 4 portions for use later.
Step 6
Put the milk, vegetable stock, and pumpkin in a medium saucepan and heat, mixing thoroughly, until all the ingredients are blended.
Step 7
Serve hot. Sprinkle on the cinnamon and to each bowl add a spoonful of sour cream and a few sprinkles of toasted seeds.
