Recipe Database
Roasted Pumpkin Soup
Roasted Pumpkin Soup
1 medium pumpkin
salt and pepper
3-4 cups of chicken stock
4-5 cloves of garlic

Pre heat an oven to 350. Cut pumpkin in half and scoop out the seeds (save them). Salt and pepper the inside of the pumpkin. Place cut side down. Rub skin with oil and bake till fork tender. Take the seeds and wash them with water and season with salt. Roast for about 5 mins and reserve as a garnish. After the pumpkin is done, scoop out the meat and place in food processor. Pulse till smooth. Place in stock pot and add the chicken stock. Add a pinch of cinnamon and nutmeg. Bring to a simmer and adjust seasoning. Add the garlic about 20 mins before serving.