PUMPKIN SOUP IN THE SHELL

2 CLOVES GARLIC MINCED
2 MEDIUM NICELY SHAPED PUMPKINS
2 LARGE ONIONS, CHOPPED
SAFFLOWER OIL OR OLIVE OIL
4 MEDIUM -LARGE APPLES PEELED &
CUT INTO LARGE CHUNKS
1 CHILI PEPPER, SEEDED & CHOPPED
2 TEASPOONS CUMIN OR CINNAMON TO TASTE
APPLE CIDER OR VEGETABLE STOCK

Cut one pumpkin in quarters and place pieces on an oiled baking sheet, brush surface with oil lightly. Roast in oven at 350 until golden brown and easily pierced with a fork. While the first pumpkin is baking, cut top off of the second pumpkin, remove seeds and rinse well. Set aside. In a large pot saute onions, garlic, pepper, spices and apples in oil. Stir often until veggies are soft and fragrant. Set aside. When pumpkin is baked scrape flesh from skin into pot with veggies. Add just enough stock or cider to cover and bring to a high heat. When liquid is hot remove from stove and puree soup in batches. Serve in the hollowed out shell like soup tureen.