Bill Yankee’s Pumpkin Soup

5 lbs. pumpkin, peeled, seeded, and cut in pieces. Leftover Halloween jack-o-lanterns are best.
bag of peeled mini-carrot
4 quarter-sized slices of ginger, diced
2 big onions
apple, if you have some

Saute the onions and scallions in butter and olive oil until translucent.

Add the carrots and then the pumpkin.

Add salt and pepper and 2 small cans of chicken broth, plus water as needed.

Cook for 30 minutes, or until pumpkin is soft. Mash with potato masher. Stir.

Add little pieces of apple close to serving, especially if you’ve used lady apples for the lantern’s eyes and don’t know what else to do with them. 

Stir again and serve.