Roasted Pumpkin Soup

Ingredients

Garnish

• seeds of 2 sugar pumpkin
• 2 tablespoons extra virgin olive oil
• 1 pinch cayenne pepper
• salt

Soup

• 2 sugar pumpkin
• 1/4 cup extra virgin olive oil
• 2 cloves, garlic- minced
• 1 medium onion, minced
• 1 teaspoon chili flakes
• 4 cups chicken broth or stock
• 1/4 cup heavy cream
• salt and pepper

Directions

1. 1

   Preheat 400°F Cut the pumpkins in half and scoop out the seeds, reserving them for the garnish.

2. 2

   Brush pumpkins with olive oil and place, flesh down, on a parchment lined baking sheet.

3. 3

   Roast in the oven for 45 minutes or until softened. Remove skins.

4. 4

   Remove and turn oven heat to low. Wash the seeds well, and remove any extra flesh. Dry the seeds in the oven for 3 hours, then toss them with olive oil, cayenne pepper and salt. Toast in the oven at 250 F until golden. Set aside.

5. 5

   In a saucepan, heat the olive oil, garlic, onion, and chili flakes over medium heat. Cook until softened. Add pumpkin flesh.

6. 6

   Remove from the heat and pass through a food processor until smooth.

7. 7

   Return to the pan, and stir in the chicken broth until desired consistency is reached.

8. 8

   Add heavy cream to thicken and season with salt and pepper.

9. 9

   Garnish with pumpkin seeds.