Everyone knows pumpkins are good for pumpkin pies, but that's usually where the recipe creativity stops with most people. Pumpkins as all winter squash are very nutritious, and like most winter squash make great soups.
Pumpkin Soup (all ingredients are organic)
2 c Chicken Broth
1/2 tsp Nutmeg
1/2 tsp Ginger (freshly grated)
1/2 tsp Cinnamon
Sea salt & Cracked pepper to taste
Cut the pumpkin in half (long ways), peal, and core; put the seeds aside, they are great toasted or raw once dried. In a large pan steam both halves (cores facing down) for about 25min or until soft. Chop the onion and heat them in a skillet until they get translucent and just begin to brown (not burnt). When pumpkin is fully steamed, place in a large bowl and mash with a potato masher. Add other ingredients and stir together well (you may also use a blender at this point to get a smoother consistency). When finished, pour soup into a pot and heat for about 10min or until warm.