Cut in half.  Remove the seeds.  Place cut sides down on a lightly oiled cookie sheet.  Bake about 45 minutes in 375' oven until tender.  Cool and peel.  Cut into 1" cubes. 

 

2 cups pumpkin cubes

1  small chopped onion

2 cloves minced garlic

1 stalk chopped celery

1/2 cube butter

1 tbsp dried parsley

1 tsp salt, more or less to taste

1/2 tsp pepper

1 beaten egg

1/4 cup white flour

1 tbsp corn starch

1 cup milk

2 cups water

1/2 cup Kraft 3 cheese blend

 

Sautee the onion, celery, and garlic in the butter.  Reduce heat to low.  Add the parsley, salt, pepper, and stir in the flour and cornstarch.  Add the milk and stir until the flour blends in.  Stir the egg into the water and add to the soup.  Stir until it begins to thicken.  Add the cheese and the pumpkin.  Stir again until the cheese melts and the soup thickens.  Serve immediately.