Caryn Huberman Yacowitz

Serve this delicious soup in a hollowed-out pumpkin shell! Yummy!
Old Juana's Pumpkin Soup

6 cups vegetable or chicken broth
4-5 cupsd pared pumpkin, cut into 1-inch cubes
1 cup thinly sliced onion
2 cloves minced garlic
1 t. dried thyme
5 -8 peppercorns
1/2 cup low-fat milk, warmed
1 T. freshly chopped parsley
1/8 cup toasted, shelled pumpkin seeds

In a covered saucepan heat to boiling all the ingredients except the milk, parsley, and pumpkin seeds. Reduce heat and simmer uncovered for 40 minutes. Transfer pumpkin mixture into a large bowl. In a blender or food processor puree the pumpkin mixture in batches. Return pureed mixture to saucepan. heat to boiling, reduce heat. Simmer for 10-15 minutes.
Stir warmed milk into the soup. Serve hot in a hollowed-out pumpkin that has been warmed 20 minutes in a 350 degree F oven. Garnish with parsley and toasted pumpkin seeds.
Serves 8