Serves:4

Something different this Thanksgiving perhaps?

Ingredients:

	4 Lbs pumpkin
	4 large cloves garlic, peeled
	1/2 Tsp dried sage
	salt and fresh ground pepper to taste
	3-4 Cups whole milk (or soy milk)

Method:

Preheat oven to 400F. Cut pumpkin in half, remove and wash seeds, discard stringy fibres. Turn halves upside down over peeled garlic cloves onto an oiled cookie sheet. Roast until pumpkin flesh mashes easily with a fork all the way through to the skin (about 1 hour). Scoop out the cooked flesh and discard the skin. Process or blend the pumpkin, garlic and spices adding enough milk to reach the desired thick consistency. Return to pot and heat gently while stirring. Do not let it boil. Wash and clean pumpkin seeds, toss with a little oil and roast in the oven turning frequently until dried and lightly coloured. Ladle soup into bowls, place on plates and sprinkle toasted pumpkin seeds around the plate. Garnish soup with a small srig of parsley.