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Pumpkin Soup

iroquois, native american, soups

1 small pumpkin. about 12 or canned (; 29 oz)
2 tablespoon sunflower oil (for fresh pumpkin) o; r peanut oil
3 tablespoon maple syrup or honey
1/2 teaspoon ground dried spicebush berries or a; llspice
4 cup beef or chicken broth
1 thinly sliced green onions
1 chopped hazelnuts
1 roasted pumpkin and sun flower seed; s, for garnish

In early pumpkin soup recipes of the northeastern woodland indians, the pumpkin would have been baked whole in hot ashes. Peeled and chopped pumpkin would then have been thinned with broth from wildfowl or game. If using fresh pumpkin, preheat oven to 350 deg F. Place pumpkin in a baking dish and roast until easily pierced with a knife, about 1 hour. Allow pumpkin to cool, slice off top and scoop out seeds. Clean pumpkin fibers from seeds and discard fibers. Toss seeds with oil and salt to taste. Spread out on a baking sheet and return to oven 15-20 minutes, until crisp and golden. Reserve for garnish and snacks. Scrape pumpkin flesh from shell and mash, or puree if a smoother mixture is desired. Place fresh or canned pumpkin in a large saucepan and season with salt, pepper, syrup and allspice or spicebush berries. Granually stir in enough broth to make soup thin or thick consistency, as desired. Simmer over medium heat about 5 minutes, until hot. If desired, serve soup in small pumpkin or squash shells. Garnish with onions, hazelnuts, and pumpkin seeds. Source: Spirit of the Harvest ... from a file of Carl Berger From: Dale Shipp Date: 20 Nov 97

Yield: 4 servings

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