Fall into pumpkins: a warm soup for the season

Pumpkins go through the season so easily with Halloween and all that we don't have time to taste them. Here's a great recipe for pumpkin soup that will warm you up!

WHAT YA NEED:
1 five lb. pumpkin (if smaller or larger, adjust the amount of liquid)
Cut a lid off the top, scoop out the seeds and stringy parts, and rub the inside
flesh with salt. Set the pumpkin on a large roasting pan. Save the seeds.

3/4 quart chicken or vegetable stock
3/4 quart milk
3 tbsp chopped garlic
2 tsp. sea salt
Pepper to taste
Pumpkin seeds
Parsley
Bay leaf

THE HOW TO:
Combine garlic, liquids, and bay leaf in a large pot, heating the milk slowly, as not to burn it.
When the pumpkin is ready, fill with liquid and replace the lid, putting a sheet of foil between the pumpkin and its top so it doesn’t fall in. Bake the filled pumpkin at 375° for 1-2 hours, depending on
the thickness of your pumpkin. Occasionally open lid and check with a spoon,
carefully scraping some inside flesh into the hot liquid.

On a baking tray, scatter pumpkin seeds and sprinkle with salt. Place in oven with pumpkin. Remove after 10 minutes or whenever the seeds are toasted.

After the allotted time, remove the pumpkin and pour the liquid into a large bowl. Cut the pumpkin in sections and carefully remove the skin of the pumpkin. Discard the skin and cut the pumpkin’s flesh into small pieces.

Place liquid and pumpkin in blender in small amounts (this may take a lot of times to puree with a large pumpkin but be patient!) Puree till thick and smooth. Add salt to taste. Serve hot and garnish with toasted pumpkin seeds and parsley