Serves 6

1 small pumpkin
2 tablespoons palm or other neutral oil, like peanut or safflower
3 tablespoons honey
1/2 teaspoon ground allspice
4 cups turkey broth
salt to taste
thinly sliced wild onions or scallions

Preheat oven to 350 degrees. Place pumpkin in a baking dish and roast until easily pierced with a knife, about 1 hour. Allow pumpkin to cool, slice off top, and scoop out seeds. Remove pumpkin fibers from seeds, toss seeds with oil, and salt to taste. Spread out on a baking sheet and return to oven 15 to 20 minutes until crisp and golden. Reserve for garnish.

Scrape the pumpkin flesh from shell and mash, or puree if a smoother mixture is desired. Place the pumpkin in a large saucepan and season with salt, honey, and allspice. Gradually stir in enough broth to make soup with thin or thick consistency, as desired. Simmer over medium heat about 5 minutes, until hot. If desired, serve soup in small pumpkin or squash shells. Garnish with onions and pumpkin seeds.

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