​​​​                             Sweet Pumpkin Soup

2 medium baking, or sugar pumpkins (for recipe), each cut in half lengthwise
1 large pumpkin (for a tureen, or one of the half pumpkin shells from above)

2 cups chicken broth
1 cup water
1/4 cup maple syrup
1 teaspoon cinnamon or 1 drop Cassia Essential Oil
1/2 teaspoon ginger or 1 drop Ginger Essential Oil
1/2 teaspoon nutmeg
1/2 teaspoon salt

1 cup half and half

Toasted pumpkin seeds, optional

Preheat the oven to 350 degrees. Cut the 2 medium pumpkins in half lengthwise, scoop out the seeds, and place skin-side down, or facing up, on a baking sheet. Bake for 35 to 45 minutes, or until soft. Scoop out the pumpkin flesh into food processor and puree until smooth.

Pour pureed pumpkin into a saucepan and add the chicken broth, water, maple syrup and spices. Bring to a boil, then reduce to a simmer and cook for 20-30 minutes.

 Meanwhile, cut the top off the large pumpkin to create the soup tureen.  Or use one of the pumpkin halves you baked for the pumpkin puree.  The hole should be wide enough to fit a ladle. Hollow out the seeds, checking for holes and lining with plastic, if necessary. Remove the soup from heat and stir in the half and half. Pour the soup into the pumpkin tureen and serve garnished with toasted pumpkin seeds.

This recipe tastes very similar to pumpkin pie, but it has a savory element to it.