Cooking Instructions

• Roast the pumpkin: Preheat oven to 425 degrees. Slice that pumpkin that’s been on your doorstep for the last month and scoop out seeds. (You can toast those too separately!) Roast in the oven for 30-35 minutes skin side down, until the flesh is tender and starting to brown. Remove from oven and allow to cool. Puree in a food processor or blender until smooth. Reserve 2 cups for the soup, place the rest into individual freezer baggies and save for another night! (Throw a baggie into chili, pasta sauce, or other soups…your kids will never know!)
• In a large saucepan, combine pumpkin, broth, wine, and nectar and bring to a boil over high heat. Cover, reduce heat to low and simmer for 15 minutes.
• Add garlic, ginger root, lime, cayenne and cook 10 more minutes. Season to taste.
• Divide the soup in bowls and garnish with the pumpkin seeds, pear and chives. Add a dollop of crème fraiche if you’d like too!