To prepare pumpkin:
Cut in half and scoop out seeds and strings. Place face down in a baking pan with a little water. Bake at 350º until tender (30- 60 minutes depending on size). Let cool, then scoop out flesh with a spoon. Mash by hand or puree with a food processor. Pumpkin is now ready to add to your favorite recipe.

2 cups chopped onions
4 cloves garlic
2 tablespoons olive oil
1/2 cup sliced carrots
1/2 cup sliced parsnips
2 teaspoons salt
2 1/2 cups stock (vegetable or chicken)
1 1/4 cup apple juice
1/2 cup tomato juice
4 teaspoons ground coriander
1 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon paprika
1/4 teaspoon cayenne
1 3/4 cups cooked Pumpkin

Sauté onions and garlic in oil over low heat until translucent. Stir in carrots, parsnips and salt and sauté another 5 minutes. Add everything except the pumpkin. Cook until the vegetables are soft. Stir in the cooked pumpkin. Puree it if you desire a smooth soup. Add salt to taste. Enjoy on a cool winter day with a fresh green salad.