Roasted Pumpkin Soup Recipe

• Preheat oven to 400°.
• Cut pumpkin in half, remove seeds and place cut side down on a baking sheet, lightly greased.
• Place in oven and roast until skin is golden brown and pumpkin is tender. (50-60 minutes)
• When cool, scoop pumpkin out of shell and set aside in a bowl.
• In a soup pot or medium saucepan, heat two tablespoons olive oil. Skip the above steps if using canned pumpkin purée.
• Add cinnamon, allspice, nutmeg and ginger, stirring constantly for one minute.
• Add onions, carrots, celery, fresh ginger and garlic to the pan and saute, stirring occasionally until lightly carmelized. (3-4 minutes)
• Add the chicken stock, apple cider and reserved pumpkin (or pumpkin purée) to the pan.
• Bring to a boil.
• Reduce to a simmer and cook 15-20 minutes, stirring occasionally, until the vegetables are tender.
• Remove soup from heat and process with an immersion blender or put in a blender and blend until smooth.
• Season with salt and pepper.
• Add the cream to the soup and stir to combine.

Note: Fill blender no more than 1/2 full with soup. Allow soup to cool and least 5 minutes before blending. Leave one corner of lid open on blender to vent so that soup doesn't explode out.