Pumpkin Shell Soup

Members of the Iroquois roasted pumpkins to use in soups, such as this one from A NATIVE AMERICAN FEAST (Macmillan Publishing Company).

Think of them as you sip this comforting pumpkin soup and watch the days grow shorter.

Ingredients

1 medium pumpkin
4 cups chicken broth
1/4 cup maple syrup
1 tbsp. butter
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt

Directions

Preheat the oven to 350 degrees. Slice the pumpkin in half and scoop out the seeds. Place the halves cut-side down on a buttered cookie sheet.

Bake for one hour.

Scoop out the pumpkin flesh. Pass it through a sieve.

In a heavy saucepan, combine the pumpkin with the remaining ingredients. Cook over low heat, stirring occasionally, until warm.

Makes 4 to 6 servings.