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Celebrate Thanksgiving:
Pumpkin Shell Soup
The Iroquois people roasted pumpkins to use in soups. The following recipe is adapted from several different ones available in books on Native American foods and cooking methods.
Ingredients:
1 medium pumpkin
4 cups chicken broth
1/4 cup maple syrup
1 tbsp. butter
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
Directions:
1. Slice the pumpkin in half and scoop out the seeds.
2. Place the halves, cut-sides down, on a buttered cookie sheet and bake for 1 hour in an oven preheated to 350 degrees.
3. Scoop out the pumpkin flesh and pass it through a sieve.
4. In a heavy saucepan, combine the pumpkin with the remaining ingredients.
5. Cook over low heat, stirring occasionally, until warm. Makes 4 to 6 servings.
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