Instructions: Heat oil, add onions and saute for 2 to 3 minutes. Add pumpkin, garlic, spices and seasonings. Saute for another 2 to 3 minutes. Add stock and boil. Turn down heat partially cover pan, and simmer about 15 to 18 minutes. Mix soup with sour cream.

Garnish: Saute vegetables in a large skillet over medium-high heat with 2 tablespoons butter, about 2 to 3 minutes.

Divide soup among bowls and mound a few veggies in the center of each serving.

Comments: Can be served in cooked, hollowed out small pumpkins or squashes.

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