Roasted Pumpkin Soup

It is finally fall here in the Midwest and the pumpkins are ready.  This post is dedicated to my friend Stacy, who I know loves pumpkin soup

I am a big fan of puree soup and pumpkin soup is a perfect way to use the pumpkins from the garden.  This recipe is super easy and gives a blast of flavor with little effort.

When you can, try to use ingredients from your own garden.  This way, you know the ingredients are herbs and vegetables you have grown,


Ingredients:

2 3/4 lbs whole pie pumpkin
1 leek stem, halved and cleaned
8 garlic cloves
thyme sprigs
olive oil
3 table spoons butter
salt and pepper
4 cups chicken stock
1 tbsp honey
1/2 cup heavy cream











Preheat oven to 350.  Slice pumpkin in half, and clean cavity of seeds.  Reserve seeds for roasting! Place pumpkin halves cavity side up and drizzle with olive oil, sprinkle with salt and pepper and place thyme sprigs and garlic in cavity.

Carefully place pumpkin halves upside down in baking dish drizzled with olive oil, Be careful not to lose any of the thyme and garlic stuffed inside.  Place leek in baking dish with pumpkin halves, drizzle with more olive oil and place in oven baking for 1 hour.

 Remove from oven and let cool. Once cool enough to touch, carefully scrape the pumpkin from the skin and place in a blender or food processor along with the roasted garlic and leeks, honey and chicken stock.  The thyme sprigs can be discarded.  Blend until pureed. Pour blended mixture into pot, add butter and heat on low until desired temperature.  Before serving, pour into a soup tureen and add the cream in a swirl.  (I like to add a little bit of cream to each bowl if I am serving individual servings.) Serve with a bit of toasted french bread.