Harvest Pumpkin Soup

Pumpkins are one of the oldest harvest crops in the Americas. Serve
this Northeastern Woodland Indian pumpkin soup recipe the traditional
way, in a bowl made out of a pumpkin that has had the top cut off and
the seeds cleaned out.

Makes 4 to 6 servings

Ingredients:

1 small (12 inch) pumpkin, or one 29-ounce can organic pumpkin
1 to 2 tablespoons vegetable oil
1 to 3 tablespoons maple syrup or honey
1/4 to 1/2 teaspoon ground dried spicebush berry or allspice
3 to 4 cups broth
salt and pepper to taste

Preparation:

If using a fresh pumpkin, preheat the oven to 350 degrees F, place the
pumpkin in a baking pan and bake for one hour, or until the skin of
the pumpkin is easily pierced with a knife. Remove the pumpkin from
the oven and cool. Cut the pumpkin in half and scrape off the seeds
(save the seeds to make slow-roasted pumpkin seeds). Next, scrape the
pumpkin flesh from the shell. Mash or purée the pumpkin flesh in a
blender.

Combine all ingredients except the broth, in a large saucepan and heat
slowly. Gradually stir in the broth to reach the desired consistency.
Simmer until hot. Garnish with nuts, seeds, and scallions.

Adapted from Spirit of the Harvest, North American Indian Cooking, by
Beverly Cox and Martin Jacob