Pumpkin Soup

• 3 small pie pumpkins
• 1 1/2 quarts milk (or soy/rice milk)
• Sea salt & pepper to taste
• Easy to adjust for more or less portions.
• Be very careful removing these from the oven remember they are full of boiling liquid!

1. 1.I cut the tops (invert the cut) off and scraped out the loose seeds and pulp, then filled the pumpkins with milk, and salt & pepper.
2. note:I actually hated to use so much fresh milk so I used powdered with water, and my daughter used rice milk for hers.
3. 2.Put the tops back on and bake on a sturdy baking sheet for about an hour at 400 degrees.
4. **Special Note** Be very careful removing these from the oven remember they are full of boiling liquid!
5. 3. For serving I would recommend running a spoon around the inside edges to scrape some of the meat out into the "soup".
6. 4. Serve with bread and salad, continue scraping the sides as you eat.
7. I've never eaten pumpkin as a "vegetable" before and I really loved the taste, mild yet robust and filling.
8. I felt that the amount of milk was too much, next time I will fill the pumpkin only half full and add cream or half & half. The rice milk soup was good too, but I prefer the creamier milk version.

milk, salt, adjust, they

Taken from www.epicurious.com/recipes/member/views/pumpkin-soup-50051820 (may not work)