Pumpkin Soup

Halloween has passed, but the smell of pumpkin and cider lingers in the air as the cold weather begins to settle into deep fall. With all the small, ornamental pumpkins adorning your mantel and tables, it is time to make a batch of velvet pumpkin soup to warm the soul, as well as clean out the Halloween clutter.



Ingredients

2 1/4 cup sugar pumpkin -- peeled, seeded and cubed

2 carrots, chopped

2 onions, cut into wedges

2 1/2 tablespoons vegetable oil

1 large yukon gold potato, sliced

4 cups chicken or vegetable stock

1 cup heavy cream

1 Tablespoon ground nutmeg

1 teaspoon cinnamon

2 teaspoons cumin

2 Tablespoons brown sugar

1 teaspoon ground black pepper

salt to taste

Directions

1. Preheat oven to 425 degrees
2. Place pumpkin, carrots and onions in an oven safe baking pan. Drizzle with vegetable oil.
3. Bake for 40 minutes, until soft.
4. In a large pot over medium heat, bring stock to a boil. Cook potato until soft, about 20 minutes.
5. Combine roasted veggies with the potatoes and stock and cook for an additional five minutes to marry the flavors. Puree soup in a blender, food processor or using an immersion blender until smooth. Return to pot over low heat, and stir in cream, spices, pepper and salt. Heat gently; serve.

Serve this with the roasted, salted pumpkin seeds from your Jack o Lanterns!
(NOTE: To make your own chicken stock, refer to the June Archives for a healthier kitchen!)