This special holiday pumpkin cream soup starts with a fresh pumpkin. Let young chefs help by scraping out the seeds to roast for snacking. See recipe for Roasted Pumpkin Seeds.

Holiday Pumpkin Soup

4 cups water
5 teaspoons beef base or bouillon granules
1 (2-pound) pumpkin, peeled, seeded and cut into 1-inch cubes
2 cups half-and-half
2 tablespoons molasses
1 tablespoon butter
1/8 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup chopped flat-leaf parsley

1. Combine water and base. Add prepared pumpkin to the broth; simmer for 5 minutes or until tender, then puree in a blender or food processor.
2. Return the puree to the saucepan; add half-and-half, molasses, butter, ginger, and nutmeg. Simmer for 15 minutes then add chopped parsley and simmer for 5 minutes more.

Makes 6 servings.