Roasted Pumpkin Soup

by Stacey Amagrande
1 lg. – 1 ½ lb. to 2 Pumpkin
½ cup heavy cream
¼ tsp. Cinnamon
¼ tsp. Nutmeg
¼ tsp. Sage leaf
6 cups (or more) homemade veggie stock
1 T salt
1 T Sriachai chili (optional)
Heat oven to 400 degrees; place whole pumpkin on a baking sheet and cook for 2 – 3 hours , or till bubbling at the bottom and soft to touch; let cook, peel skin off and remove seeds. Put pumpkin flesh into blender with all other ingredients. Blend till smooth.
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.