It's Fall, so time for pumpkin soup
Clean the seeds out of the pumpkin and set aside or wash and salt them and put into the oven at about 300 degrees until baked dry and edible.
In the empty pumpkin put one pint of heavy cream, two quarts of organic vegetable broth, and the garlic/onion/tomato mix.
If the pumpkin shell is not near full, add more broth.
When the pumpkin seeds are done, raise oven temperature to 350 degrees
Bake for about 90 minutes, or until the pumpkin meat is soft.
Add minced parsley or thyme or basil — whichever you like — to the pumpkin mix and allow to cook, with the oven off, for another 10 minutes.
Remove pumpkin from oven and allow to cook for 20 minutes.
Gently scrape the meat of the pumpkin into the mix, pouring it off as necessary and blending it.
Continue scraping until most of the pumpkin meat is blended with the stock and cream mix, then put onto the stove. Bring to a simmer for 10 minutes. Add sea salt and cracked black pepper as desired.
Serve soup with a spoonful of sour cream.
Bon appetit!