1 1/2 c. cooked fresh pumpkin (see instructions following)
1 c. canned skim milk
3/4 c. regular skim milk
1/2 bunch fresh cilantro
4 green onions (with tops)
2 cloves garlic
1 1/2 tsp. cumin
1 Tbsp. mild chili powder
1/2 tsp. garlic salt
1/2 tsp. pepper
2 Tbsp. nonfat sour cream
1 Tbsp. picante sauce
1/4 c. nonfat Mozzarella cheese

Thoroughly wash and clean 1 pie pumpkin. Bake pumpkin whole in 325° oven for 2 hours until brown and soft to the touch. Pick stem off and peel skin away (peels off like paper). Scoop out seeds.

Place all ingredients in food processor and whirl until smooth. Heat on low heat for 30 minutes.

To Serve: Place soup in tureen made from large fall pumpkin. Garnish with a mixture of nonfat Mozzarella and Cheddar cheeses and chopped green onions. Top with a dollop of nonfat sour cream and sprinkle lightly with chili powder.