

- 2 pie pumpkins, peeled, seeded, and diced
- 1/4 cup honey
- cumin, teaspoon
- salt and pepper
- 6-8 garlic cloves, peeled
- 1 large onion, diced
- 2 1/2 cups chicken stock
- 1/2 cup cream

- Preheat the oven to 400 Fahrenheit.
- In a roasting pan, mix the pumpkin, honey, garlic, onion, cumin, and salt and pepper.
- Roast for approximately 40-50 minutes until tender.
- Blend roasted pumpkin mixture in blender, slowly adding stock. Once it has reached the consistency you want, add the cream.
- Reheat on the stove top. Salt and pepper as needed.
- Serve with a dollop of creme fraiche on top!

Cheers,
Julie
PS. Anyone ever experience technical difficulties with Twitter? I FINALLY decided to give in and get an account. Within 3 hours of getting it, my account was "suspended" for no reason. Has anyone ever experienced this? #FreeJulipMade c/o Vmacandcheese!
Yuuuurm. Could probably sub the pumpkin for almost any type of winter squash too, don't you think? Sometimes I don't feel like wrestling with a pumpkin.
ReplyDeleteHave you been 'freed' yet?
mmm... this looks positively SCRUMPTIOUS! i love pumpkin soup!
ReplyDeletemmm - my kind of soup!! anything with roasted garlic is a bigtime win. sorry about twitter issues!
ReplyDeleteI'm going to have to try this at my annual pumpkin party! Looks delish!
ReplyDeleteKelli
You are a bigger woman than I for cooking with real pumpkin! It's way too high maintenance for me, but this looks amazing!
ReplyDeleteYum!!! I'm a soup fanatic and will definitely be giving this a shot. Thanks for the recipe :) xoxo
ReplyDeleteOh Julie - this looks amazing. Perfect for this crappy, hair frizz inducing weather. I'll email you about a meet up for next week, k? xoxo
ReplyDeleteMmmmm! This just sounds perfect for a warm and cozy day!
ReplyDelete