Instructions: Arrange quartered pumpkin in a baking dish, skin side down. Top with sliced onions and chopped garlic. Add water, enough for about 1-2 inches in pan.

Cover with foil and bake (about 350) until pumpkin is very tender. Pour off and reserve cooking water; scrape cooked flesh from pumpkin, and puree with onion, garlic, and cooking water when cooled. Transfer pureed mixture to pot. Add chicken broth to desired consistency and heat; add milk just before serving. SHredded mozzarella and/or croutons can be added, too.

This also works with acorn squahsh, although the flavor is a little different.

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