Pumpkin Soup

• 2 whole Pie Pumpkins
• 1 quart Vegetable Or Chicken Stock
• 1/2 cups Heavy Cream
• 1/3 cups Maple Syrup
• Dash Of Nutmeg
• Salt To Taste
• Extra Cream, For Serving

1. Preheat oven to 300 degrees. Place pumpkins on a cookie sheet and roast them until slightly shriveled and soft. Allow to cool slightly, then slice in half and carefully scoop out seeds and pulp. Scoop yummy flesh into a bowl. Set aside.
2. In a pot, heat up the pumpkin flesh with the stock and maple syrup until simmering. Mash out the big chunks, the transfer the mixture to a blender or food processor (or use an immersion blender) and puree until velvety smooth. Add cream and nutmeg, then blend again.
3. Reheat if you need to, or just go ahead and serve in a hollowed-out pumpkin of whatever size you'd like.

pie pumpkins, chicken, heavy cream, maple syrup, nutmeg, salt, extra cream

Taken from tastykitchen.com/recipes/soups/pumpkin-soup-2/ (may not work)