Have more pumpkins than you can carve? Turn one of them into Pumpkin Soup, as shown in our most recent cooking class. Here’s the recipe:

1 whole large pumpkin

1 yellow onion, peeled and sliced

2 Tbsp. oil

1 quart chicken stock

1 tsp. kosher salt

1 tsp. cumin

1 tsp. granulated garlic

1 tsp. paprika

1 cup heavy cream

1 stick of butter

Peel pumpkin and cut into long strips. Cut up onions and toss with the vegetable oil. Roast pumpkin and onions in oven at 375 degrees, or until well browned. Remove from oven and put into pot. Add the chicken stock and spices. Simmer together until the pumpkin and onions are soft, about 1 hour. Puree the soup in a blender, then put back on the heat and add cream and butter. Simmer another 15 minutes.

Top with toasted pepitas (pumpkin seeds), fresh cilantro, and sour cream.