Pumpkin Shell Soup

1 medium sized pumpkin

4 cups chicken broth

1/4 cup maple syrup

1 tblsp butter

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

Preheat oven to 350F. Slice the pumpkin in half and scoop out the seeds. Place the halves cut-sides down on a buttered cookie sheet and bake for 1 hour.

Scoop out the flesh and pass it through a sieve. In a heavy saucepan, combine the pumpkin with the remaining ingredients. Cook over low heat, stirring occasionally, until warm.