Make savory pumpkin soup with a French variety of pumpkin or Hubbard squash. Cut the pumpkin in pieces and bake until tender. When cool, peel and blend in a food processor. Pumpkin pulp stores easily in the freezer.

For the Mexican cream

1/2 cup whipping cream
1/2 cup sour cream
1  teaspoon fresh lime juice

Whisk the ingredients for the Mexican cream in small bowl. Cover and chill.

For the pumpkin soup

1/2 cup olive oil
4 cups onions, chopped
4 bay leaves
4 cups pumpkin, baked then blended
4 cups chicken or vegetable stock
1 1/4 teaspoons red pepper
2 cups cream (optional)

Cut the pumpkin in pieces and bake until tender. When cool, peel and blend in a food processor.

Warm large sauce pan to a medium heat. Add olive oil. Drop one piece of onion in the oil. Add onions and bay leaf when the onion piece sizzles. Sauté until the onions are translucent, about 5 minutes. Mix in pumpkin, chicken or vegetable stock and crushed red pepper.

Simmer stirring occasionally for two hours. Add cream and season with salt and pepper. Cool. Remove bay leaves. Blend in a food processor. Ladle soup into warmed bowls. Spoon a dollop of Mexican cream on top. Garnish with toasted pumpkin seeds.

For the garnish

3/4 cup pumpkin seeds, shelled and toasted