To make Food Network's recipe, preheat the oven to 350 F. Cut 2 medium pumpkins in half, and scoop out the seeds. Set aside. Place the pumpkin skin side down on a baking sheet, and bake for 35 to 45 minutes or until soft. Scoop the pumpkin flesh into a food processor and puree until smooth.
Move the puree to a saucepan and add 2 cups chicken broth, 1 cup water, 1/4 cup maple syrup, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon salt and 1/2 teaspoon ginger. Boil, and simmer for 30 minutes.
Spread the pumpkin seeds on a baking tray, and bake in the oven until lightly toasted. Cut the top off a large pumpkin to create a tureen, and scoop out the seeds. The opening should be large enough to fit a ladle. Check the pumpkin for holes, and line with plastic, if needed. Remove the pumpkin soup from the heat and stir in 1 cup half and half. Pour the soup in the hallowed pumpkin, and serve with toasted pumpkin seeds.Learn more about Cooking