Simple Sugar Pumpkin Soup

Wash pumpkin, remove cap - jack-o-lantern style, so you can replace it. Scoop out the seeds & set aside, removing as much pulp as you can. Use a metal spoon to scrape the stringy bits out of the pumpkin, discard. Coat inside with olive oil & the spice packet (2 tsp Stock+Spice Pumpkin Soup Seasoning). Put inside the pumpkin: 1 Gala apple, cored (but not peeled), 1 small onion peeled & quartered & 1 clove of garlic (optional). Replace cap, bake at 350 degrees for 1-ish hour, until pumpkin is golden, soft, & smells amazing. Remove the cap, carefully turn the whole pumpkin over into a food processor, and use a knife to remove the tough butt end. Pulse to start, then puree until smooth, it will be thick. Pour into a soup pot, add 2-ish cups water, & heat again if needed. Add salt to taste. Serve with crème fraiche, yogurt, crusty bread, or any other go-with of your choice!  Enjoy!

For extra credit - pair this recipe with the Maple Pumpkin Seed Brittle!