Pumpkin Spice Soup

• 1 small Sugar Pie pumpkin, about 3 - 3 1/2 lb
• 1 medium yellow onion, coarsely chopped
• 1 large garlic clove, minced
• 6-7 cups chicken broth (plus an extra cup or so if needed for thinning)
• 1/2 cup heavy cream
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• A pinch of ground cloves
• A pinch of ground cardamom
• 2 tablespoons sunflower oil
• Salt and freshly ground pepper

1. Preheat the oven to 400u0b0F.
2. Halve the pumpkin, remove the seeds and cut it into about 8-10 slices. Reserve the seeds for later use (such as roasting in the oven). Line a baking sheet with parchment paper. Arrange the pumpkin slices on the baking sheet and bake in the oven until soft and gently caramelized. Let the pumpkin cool slightly, and then remove the skin and cut the flesh into inch-size pieces.
3. In a large pot heat the vegetable oil. Add the onion and saute until soft, for about 5 minutes. Add the garlic and the spices, and cook for another minute or two, until fragrant. Add the broth and pumpkin cubes and bring to a boil. Reduce the heat to medium-low and simmer for about 20 minutes.
4. Remove the pot from the heat. Let the soup cool slightly and then puree it in a food processor.
5. Return the soup to the pot, bring it to a gentle simmer, and add the heavy cream. (If the soup is too thick, you can add an extra coup of broth to thin it down.) Mix well, let the soup simmer for another minute or two, season with salt and pepper, and serve.

sugar pie pumpkin, yellow onion, garlic, chicken broth, heavy cream, ground cumin, ground coriander, ground cinnamon, ground nutmeg, ground allspice, ground cloves, ground cardamom, sunflower oil, salt

Taken from food52.com/recipes/24051-pumpkin-spice-soup (may not work)