By Tessa Kiros
This is a full-bodied soup on account of the chicken broth base. I use beautiful deep reddy-orange pumpkins. Serve with or without cream — it’s nice both ways, although my kids like to see the swirls of cream through the orange pumpkin. When you scoop out the seeds, rinse them and bake them in the oven with a scattering of salt — they make a great snack.