RECIPE

Roasted Pumpkin Soup In search of the basic American soup. American  Ingredients 1/4 cup unsalted butter 1 large onion, chopped 1 clove garlic, minced 2 cups vegetable or chicken broth 8 cups cooked pumpkin 1 1/4 teaspoon fresh thyme, minced 1 1/4 teaspoon fresh sage, minced 1/3 cup cream 1 teaspoon sugar 1/2 teaspoon freshly ground pepper 1 1/2 teaspoons salt 1/8 teaspoon fresh ground nutmeg     Steps 1 In large pot melt butter on medium heat. 2 Add onion and cook until tender about 6 minutes. Add garlic and cook for 2 minutes more. 3 Add broth, pumpkin, herbs and bring to boil. 4 Drop heat to a simmer for 20 minutes. 5 Puree soup in processor or blender. (Be careful when blending hot liquids!) Return soup to pot. 6 Add cream, sugar, salt, pepper, nutmeg. Stir until blended. Yield servings  use metric original recipe: 10  servings Notes Can be made a day ahead. Chicken broth may be used for a non-vegetarian version. A mix of pumpkin with butternut or acorn squash works well. Product Foodie Kitchen products used in this recipe! Santoku Chef's Knife Stainless Steel Measuring Cups Stainless Steel Measuring Spoons Sierra Peppermill Tellicherry Pepper Zester Grater If you use our recipes - please give foodie kitchen credit and link to the www.foodiekitchen.com.