(from Paige Beal)
Pumpkin Soup, French style ( I know this sounds weird, but I had it frequently in France and it really is good!)
Cut and clean out pumpkin as if you are going to carve it. Cut it into large pieces, then cut off the outer shell, and cube the meat. Put it in a pot, and add enough water just to cover. Add 2-3 stalks of chopped leeks and 2-3 cubes of chicken boullion. Simmer until pumpkin is tender. Transfer in batches to a blender or food processor, and process until smooth. If desired, add some milk or cream. Serve warm, topped with a dollop of sour cream (or creme fraiche if you're picky and know where to get it!), grated parmesan cheese, and a handful of croutons.
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