Ingredients

serves 4. serving size: 1 cup.

　　1 large pumpkin (about 3 pounds)

　　2 tablespoons vegetable oil

　　1 1/4 cups milk

　　2 cups vegetable stock

　　1/4 teaspoon ground cinnamon

　　One 8-ounce container sour cream

　　

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.

　　Cooks' Note

　　I often make this soup from scratch during October, when pumpkins are available everywhere.

　　Great Food, All Day Long