Guest Author - Deborah Adams

1 small pumpkin (may use large can of pumpkin)
4 cups beef broth
Green onion tops, sliced thin
1/2 Tablespoon Peanut Oil
1/3 Tablespoon Maple Syrup
1/4 teaspoon Allspice
Chopped hazelnuts
Salt & Pepper to taste

Place pumpkin in saucepan; add allspice, salt, pepper, peanut oil and maple syrup. Slowly stir in broth. Simmer on medium heat about 5 to 8 minutes. Add hazelnuts and onion as garnish. Serve hot.

This recipe is posted with the kind permission of Wendell and Nancy Deer with Horns. They have a wonderful Native American site.