Whole Roasted Pumpkin Soup

• 6 small sugar pumpkins
• None None Olive oil
• 4 tbsp (1/2 stick) butter
• 1 None onion, diced
• 2 cloves garlic, chopped
• 1 None potato, peeled and cut into 1-inch dice
• 2 None carrots, peeled and cut into 1-inch pieces
• 1/2 large sugar pumpkin or butternut squash, peeled, seeded and cut into 1-inch pieces
• None None Heavy cream or plain yogurt, to serve
• None None Whole grain bread, toasted, cut into leaf shapes, to serve

1. Preheat the oven to 350u0b0F. Cut a circle in the top of each pumpkin and remove - these are the lids, so don't throw away. If you find it easier, just slice the top off each pumpkin.
2. Scrape out and discard seeds. Brush inside each pumpkin with olive oil and season. Replace lids and place on a baking pan. Roast for for 30-40 mins or until tender and cooked through.
3. Heat butter in a large saucepan in medium heat. Add onion and garlic and saute until soft. Add potato, carrot and pumpkin and sweat for 10-15 mins to caramelize. Cover with water and bring to a boil. Reduce heat to low; simmer for 20 mins or until tender.
4. Puree until silky smooth, adding more water if necessary to reach desired consistency. Season to taste. For a stonger flavor, add 1 tbsp freshly grated ginger, 1/2-1 tsp red pepper flakes and 1 tsp each cumin seeds and coriander seeds at the saute stage and then a large bunch of cilantro at the pureeing stage.
5. Fill pumpkins with hot soup, leaving room to replace the lids. Serve with a little pot of cream or yogurt to swirl through soup, and toasted grainy bread cut into leaf shapes

sugar, olive oil, butter, onion, garlic, potato, carrots, sugar, heavy cream, grain bread

Taken from recipes-plus.com/api/v2.0/recipes/30802 (may not work)