1 med/large onion, chopped 3 stalks celery chopped (use leaves and inner parts if possible) 2 tablespoon olive oil 6 cups mashed pumpkin 4 cups steam water or vegetable broth (or water if that is all you have) 1 cup plain/original Edensoy milk 2 tsp curry powder 1/2 tsp turmeric 1 bay leaf dash of black pepper Braggs liquid aminos (approx 2 healthy squirts) 2 Tbs maple syrup

in a large iron or stock pot, heat olive oil... add chopped onion and celery and cook until softened - about 3 minutes - add curry powder, turmeric and black pepper and mix well - add broth, pumpkin, and bay leaf and stir all ingredients until evenly distributed... bring to boil, cover and reduce to simmer for about 20 min - remove bay leaf - ladle soup into blender in portions (make sure to leave plenty of room as hot soups "expand" when blended!) - pour blended soup into a large bowl until entire contents of the pot are blended - return to the pot and add the soymilk and maple syrup - season with Braggs liquid aminos to taste


cooking/baking fresh pumpkin:

wash pumpkin and cut in half top to bottom
scrape out seeds and pulp
invert into a glass pan or large baking dish (flat side down)
add 1/2 inch of water
cook 375 for about 30 minutes - when fork pierces easily it is done
remove from oven and drain the water out of the dish - lift halved pumpkin to allow the xtra water to drain
allow to cool just until handleable

slice into wedges and scrape flesh from skin with a large spoon (or turn into a bowl holding onto the skin. most times the pumpkin flesh will fall off) - mash with potato masher and use for pies, soup, breads etc. - pumpkin can be frozen so when it is cool, measure out the amount needed for your favorite recipes and freeze in freezer bag or container


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