Roasted Pumpkin Soup
by Stacey Amagrande
1 lg (1 ½ lb. to 2lb) Pumpkin
½ cup heavy cream
¼ tsp Cinnamon
¼ tsp Nutmeg
¼ tsp Sage leaf
6 cups (or more) homemade veggie stock
1 tbsp salt
1 tbsp Sriachai chili (optional)
1
Heat oven to 400 degrees
2
place whole pumpkin on a baking sheet and cook for 2 – 3 hours , or till bubbling at the bottom and soft to touch
3
let cool, peel skin off and remove seeds
4
Put pumpkin flesh into blender with all other ingredients. Blend till smooth.
5
Depending on how thick you prefer your soup, you can adjust the amount of stock to your liking.
*for every 4 cups of pumpkin flesh use equal amount of stock and ½ cup of heavy cream.
Ingredients
1 lg (1 ½ lb. to 2lb) Pumpkin
½ cup heavy cream
¼ tsp Cinnamon
¼ tsp Nutmeg
¼ tsp Sage leaf
6 cups (or more) homemade veggie stock
1 tbsp salt
1 tbsp Sriachai chili (optional)