It's cold, or getting there and while the pumpkins are still out there, here's a balance soup from my friend's Lilian Pearl Bridges blog
1 - 2 small Pumpkins (about 2 cups when mashed)
3 Tablespoons Olive Oil
1/2 teaspoon Salt
1 Onion chopped
2 Tablespoons Butter
1 teaspoon Cumin
1/2 teaspoon Cinnamon
1/2 teaspoon ground Ginger
pinch of Cayenne Pepper
2 cups Chicken or Vegetable Broth
1/2 teaspoon Paprika for Garnish
Heat the oven to 425 degrees. Cut the Pumpkins in half and scoop out the seeds. Place cut side up in a roasting pan and drizzle with the Olive Oil and Salt. Bake for 30 - 45 minutes or until fork tender. Remove from the oven and cool. Then scoop the flesh away from the skin and mash (can be done ahead).
In a soup pot, melt the Butter and add in the Onions. Cook, stirring frequently until the onions are browned. Add in the Cumin, Cinnamon, Ginger and Cayenne and then add in the Pumpkin and Broth. Cook on low heat for 20 minutes. Serve in a Soup Tureen and sprinkle the top with Paprika. This soup tastes even better the next day, so if you want to store it in the refrigerator, you may need to add a bit more water when you heat it up.