ROASTED PUMPKIN SOUP

ROASTED PUMPKIN SOUP

INGREDIENTS

1 small pumpkin, chopped into large chunks (remove seeds)

2 medium onions, sliced

2 cloves of garlic

3 carrots

3 cups chicken broth

1 cup

Pumpkin Pie Spice

Nutmeg

Salt and pepper

DIRECTIONS

Preheat oven to 350°F.  Place pumpkin, flesh down, in a large baking dish and fill with ¼” water. Place onion, garlic and carrots on a separate cookie sheet and drizzle with olive oil.  Roast all in the oven for 1 hour or until tender.  Let pumpkin cool and scrape flesh from the skin.  Discard skin.  Combine all ingredients (except salt and pepper and seasonings) in a saucepan and bring to boil.  Remove from heat and blend until smooth.  Return to saucepan and season to taste with salt, pepper, Pumpkin Pie Spice and nutmeg, and then serve with crusty bread.