Black Walnut and Pumpkin Soup (Serves 4-6)

1 small pumpkin (about 12 inches in diameter)

1 cup of black walnuts, chopped

1 quart water

Maple syrup

Garnish; roasted pumpkin seeds and chopped walnuts

Roast the whole washed pumpkin in a preheated 325 F oven for 1 hour (or until the skin wrinkles and is easily pierced with a sharp stick); remove the pumpkin and cool slightly. Cut the pumpkin open and spoon out the seeds (save and spread in a pan to toast). Spoon out the pumpkin meat into a saucepan and mash it with the walnuts and syrup , adding enough water to liquefy to the desired soup consistency. Mix well and simmer, covered, for 3 to 5 minutes. Serve garnished with roasted pumpkin seeds and a spoonful of chopped walnuts.

The excellent taste combination is very high in vitamins and minerals and is a rich source of carbohydrates and proteins.