No Frill Cinderella Pumpkin Soup

• Soup
• 3 pounds Cinderella pumpkin
• 2 teaspoons Unsalted butter
• 2 Cloves garlic
• 3 teaspoons Salt
• 4 cups Milk
• 1 tablespoon Brown Sugar
• 1/2 tablespoon Ground Cinnamon
• 1/4 cup Unsalted butter
• Toasted Pumpkin Seed topping
• 2 cups Pumpkin seeds
• 2 tablespoons Olive oil
• 3 teaspoons Large grain sea salt

1. Cut pumpkin into 4 inch chunks, reserving the seeds. Place pieces face down on a baking sheet with a small chunk of your 2 tsp butter underneath and a pinch of your 3 tsp salt rubbed in. Place the garlic cloves (still inside their skins) underneath two of the pumpkin chunks. Place in oven preheated to 375 degrees F for one hour or until pumpkin is fully cooked. Let cool and then scrape out flesh into a separate container, squeeze garlic out of skins, and be sure to keep any liquid in the pans from the cooking.
2. In large stockpot combine milk, cinnamon, nutmeg, brown sugar and remaining 1/4 cup unsalted butter. Whisk on low heat until butter is fully melted. Bring almost up to a boil and then add mashed pumpkin, garlic, and reserved liquids. Bring this back up to heat.
3. Turn off the heat and use an immersion blender to bring the soup to a smooth consistency.
4. For the Pumpkin seeds: reduce oven temperature after cooking pumpkin to 350 degrees F.
5. Toss cleaned seeds saved from the pumpkin with olive oil and salt. Spread in an even layer on a baking sheet.
6. Cook for 15 minutes, stirring up often until golden and crunchy.
7. Top the hot soup with a the crunchy seeds and a splash of fresh cream. Don't worry if you make too much, this is one dish that is even better re-heated.

cinderella pumpkin, butter, garlic, salt, milk, brown sugar, ground cinnamon, butter, topping, pumpkin seeds, olive oil, salt

Taken from food52.com/recipes/24410-no-frill-cinderella-pumpkin-soup (may not work)