American Pumpkin Soup

For the American pumpkin soup, preheat the stove to 190 degrees. Cut the pumpkins in half and remove the seeds and fibers with a spoon.

Sprinkle the cut sides with brown sugar and place in an ovenproof dish with the cut sides facing up.

Chop the carrots and parsnips and spread evenly around the squash halves with the onion slices and butter.

Pour 625 ml of clear soup and cover the dish with aluminum foil. Bake for 2 hours until the vegetables are tender. Remove the squash flesh from the shell with a spoon and place in a soup pot.

Add the vegetables and the rest of the clear soup, blend with a blender and season with ginger, cayenne pepper, nutmeg and salt.

Blend, let bubble, and add additional liquid if necessary if the American pumpkin soup is too thick.

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