Italian Pumpkin Soup

• 1 medium pumpkin
• 2 portatoes diced and cooked not all the way through
• 2 carrots diced and blanched
• Italian sausage(sweet)or if you prefer (hot)
• 1/4 tsp. allspice
• 1/4 tsp nutmeg
• 1/2 tsp thyme
• salt pepper to taste
• 8oz heavy cream
• 1 1/2 cups chicken broth
• 1/2 diced yellow onion
• 1 clove garlic
• pumpkin seeds for garnish

1. Begin with preparing the pumpkin. Roast pumpkin in oven at 350 degree 30 -40 minutes
2. Scrape the meat from shell, puree in blender. While this is baking cook potatoes in a cup of salted water, until just tender. Discard water when done, 10 minutes approximately
3. In a soup pot add chcken broth let it come to a boil, add onion, garlic, carrot. Simmer for 15 minutes until carrots and onions get tender, strain onion, carrot mixture and add to blender with pumpkin and puree for a nice smooth texture. Heat a pan for sausage, cut casings from sausage and slowly brown over medium heat until medium well. Discard any grease onto paper towel.Set aside the sausage. Add the pureed mixture to the broth,add the potatoes, cream, then add thyme, nutmeg, and allspice, let this simmer no more than ten minutes for spices and herbs to marry with pumpkin. Garnish with roasted pumpkin seeds. Set soup inside the pumpkin carcass and ladle from the pumpkin into soup bowls. Goes well with large Garlic Coutons.

pumpkin, portatoes, carrots, italian, allspice, nutmeg, thyme, salt pepper, heavy cream, chicken broth, yellow onion, clove garlic, pumpkin seeds

Taken from www.epicurious.com/recipes/member/views/italian-pumpkin-soup-1213550 (may not work)