1 small pumpkin or 29 ounces canned

salt and pepper to taste

3 tbsp. Maple syrup or honey

½ tsp. Ground allspice

4 cups beef or chicken broth

For fresh pumpkin, preheat oven to 350° F. Place pumpkin in a baking disk and roast until easily pierced with a knife, about 1 hour. Allow pumpkin to cool, slice off top and scoop out seeds. Discarding fibers, clean seeds, and toss with oil and salt to taste. Spread on baking sheet and return to oven 15-20 minutes, until crisp and golden. Reserve for garnish. Scrape pumpkin flesh from shell and mash. Place fresh or canned pumpkin in a large saucepan and season with salt, pepper, syrup, and allspice. Gradually stir in enough broth to make soup thick or thin consistency, as desired. Simmer over medium heat about 5 minutes, until hot. Garnish with onions, hazelnuts, and pumpkin seeds.

By Breid Foxsong