Roasted Pumpkin Soup

• 1 whole Sugar Pie Pumpkin (1 Should Yield About 4 Cups Of Puree)
• 1 Tablespoon Plus 1 Teaspoon Extra Virgin Olive Oil, Divided Use
• 2 whole Apples Cut In Half And Cored
• 1/2 whole Yellow Onion
• 2 cups Vegetable Broth (I Use Un-Chicken Broth
• 2 Tablespoons Pure Maple Syrup
• 2 teaspoons Ground Cinnamon
• 1/2 teaspoons Ground Allspice
• 1/2 teaspoons Salt
• 1/4 cups Non Dairy Sour Cream Plus More For Garnish
• 6 Tablespoons Pumpkin Seeds For Garnish

1. Use organic ingredients whenever possible.
2. Preheat your oven to 425u0b0F.
3. Cut the pumpkin in half and scoop out the seeds and goop. Rub the inside of the halves with the tablespoon of olive oil. Put the halves in a roasting pan cut side up. Roast for 45 minutes total or until the pumpkin is tender when poked with a fork. After the pumpkin has roasted for 25 minutes add the apple halves to the roasting pan. When done, remove pan from oven and let everything cool a little.
4. Remove the pumpkin pulp from the skin and measure out 4 cups of flesh.
5. Warm the teaspoon of oil in a big pot over a medium low heat. Dice the onion and saute in the oil until golden brown. Put 2 cups of the pumpkin, one of the apple halves, the onion and one cup of broth in a blender. Puree until completely smooth and pour back into the pot. Puree the other half of the pumpkin, the other apple half and the other cup of broth. Pour that into the pot as well, along with the maple syrup, spices and salt. Stir and warm over a medium low heat for 5 minutes.
6. Add the non dairy sour cream and stir until blended and heated through. Serve immediately with a sour cream and pumpkin seed garnish.

sugar pie, olive oil, apples, onion, vegetable broth, maple syrup, ground cinnamon, ground allspice, salt, ubc, pumpkin seeds

Taken from tastykitchen.com/recipes/soups/roasted-pumpkin-soup/ (may not work)