3 cups cooked pumpkin, freshly pureed
2 tsp salt
4 cups water
1 Tbsp. chile powder
1 Tbsp. olive oil
2 to 3 Tbsp. fresh lime juice
2 cusp minced onion
freshly ground black pepper
1 large bell pepper or tomato, minced
lightly toasted pumpkin seeds
2 large cloves garlic, minced
finely minced scallions, chives, or sage
To cook pumpkin, cut out stem, halve, & scoop out seeds.  Cut into sections, rub with olive oil, & bake at 400F for 30-40 min. or until soft.  Let cool, scoop out flesh & puree with the water in small batches in blender.  Pour this into a soup pot or Dutch oven.  Partially cover & heat gently, stirring often. Heat the oil in a med. skillet.  Add the onion & bell pepper or tomato, and sauté over med. heat for 5 min.  Add garlic, salt, and chile powder; stir and cover.  Cook over low heat for about 10 more min., stirring frequently, until veggies are tender. Add the sauté and lime juice to the soup.  Stir well, cover, and allow to simmer for about 10 mins.  Season to taste with black pepper, and adjust salt, if necessary.  Serve hot, topped with toasted pumpkin seeds and minced scallions. Serves 6.
Adapted from The Enchanted Broccoli Forest by Mollie Katzen