Pumpkin Soup II

Preparation

1. 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.