Roasted Pumpkin Soup Recipe

• 1 medium sugar pumpkin (about 3 pounds)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped (about 1 cup)
• 6 cups low sodium homemade or store-bought chicken stock
• 1/2 teaspoon ground cinnamon (optional)
• 1/4 teaspoon ground nutmeg (optional)
• Pinch cayenne pepper (optional)
• 2 tablespoons maple syrup
• 1/2 to 1 cup heavy cream
• Kosher salt and freshly ground black pepper

1. Adjust oven rack to lower position and peheat oven to 400u0b0F. Split pumpkin in half and remove seeds with a large spoon. Rub on all surfaces with oil and place on a parchment-lined rimmed baking sheet, cut-side up. Roast until completely tender and a knife or cake tester inserted near the stem meets little to no resistance, about 1 hour. Remove from oven and allow to cool. When cool enough to handle, scoop out flesh into a medium bowl and discard skin. Set aside.
2. Meanwhile, melt butter in Dutch oven over medium-high heat. Add onions and cook, stirring occasionally, until softened but not browned, about 4 minutes. Add pumpkin flesh, stock, cinnamon, nutmeg, and cayenne. Bring to a boil, reduce to a simmer, and cook for 15 minutes.
3. Remove Dutch oven from heat. Puree soup with immersion blender or carefully, in batches, in regular blender. For a smoother soup, strain through a fine-mesh strainer. Whisk in maple syrup and add cream to taste. Season to taste with salt and pepper. Reheat gently and serve immediately.

sugar pumpkin, olive oil, unsalted butter, onion, chicken, ground cinnamon, ground nutmeg, cayenne pepper, maple syrup, heavy cream, kosher salt

Taken from www.seriouseats.com/recipes/2010/12/the-crisper-whisperer-classic-pumpkin-soup.html (may not work)