A classic fall soup served well with corn chips or in a pumpkin bowl.

Ingredients

• 1 small pumpkin, about 3 pounds or 3 cups cooked pumpkin pulp
• 2 tablespoons butter
• 1/2 cup onion, finely chopped
• 4 cups chicken or vegetable stock
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• Corn Chips
• Black Olives (optional)

Make a pumpkin puree by preheating the over to 375 degrees F. Wash the pumpkin, cut in half, remove the seeds and fibers. Place the halves, cut-side down, on oven rack. Bake about 40 minutes or until flesh is fork tender and then cool slightly. Scrape the flesh from the shell and puree in a blender. In a soup pot, melt butter and saute onion until transparent. Add stock, spices, and pumpkin. Bring to a boil, reduce the heat, and simmer for around 10 minutes. Serve with crushed corn chips on top. Or make a ring with the corn chips and use olive slices to make a jack-o'-lantern face on the soup.

Yields approximately 6 cups
Takes about an hour to make