The time is here for sweaters, scarves, and soups that taste like they've taken all day to make. This earthy spin on pumpkin soup is a real treat. Keep and toast the pumpkin seeds for garnish or snack. In a pinch, canned pumpkin also works well but with the season upon us, there are too many uses for fresh pumpkin to pass them up. I like to roast up a separate one to use for serving. Just remove the top, cutting wide enough to fit a ladle and hollow out the seeds.
2 medium-sized pumpkins
2 cups chicken broth
1 cup water
1 cup milk
2 tablespoons honey
2 fresh bay leaves
2 teaspoons ground cumin
½ teaspoon each salt and pepper
Preheat oven to 350° F.
Cut pumpkins in half and scoop out the seeds. Place skin-side down on a baking dish and roast for 40 minutes, until soft. Remove and allow cool just enough to handle.
Scoop pumpkin flesh into a food processor or blender and puree until smooth.
Pour blended pumpkin into a medium saucepan and add chicken broth, water, honey, cumin, salt and pepper. Bring to a boil, then reduce heat and add bay leaves. Simmer for 30-40 minutes.
Remove from heat and discard bay leaves. Stir in milk and serve.