Cut the pumpkin in half, place both halves on a cookie sheet or similar pan, skin side up. Bake at 350 oven for 1 hour, or until the skin peels off easily.
Meanwhile, chop the carrots, potatoes, and onion, and boil them in a large soup pot, in your choice of broth (I've used chicken broth, but I'm sure vegetable broth would work as well). Add salt and pepper to your taste. Boil until tender.
When the pumpkin is ready, peel the skin, then puree the pumpkin in a blender with the potato-carrot-onion mixture.
I like to top the pumpkin soup with a nice, sharp, grated cheddar cheese. If you're feeling particularly thorough, you might also roast the pumpkin seeds and use that as a very tasty garnish (I generally chop the roasted seeds a little bit).
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|Serving Size: 1 Serving (158g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 26mg||1 %|
|Potassium 423.3mg||11 %|
|Total Carbohydrate 17g||5 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 14.3g|
|Protein 1.9g||3 %|
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Calories per serving: 75
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