Roasted Pumpkin Soup

• seeds of 2 sugar pumpkin
• 2 tablespoons extra virgin olive oil
• 1 pinch cayenne pepper
• salt
• 2 sugar pumpkin
• 14 cup extra virgin olive oil
• 2 cloves, garlic- minced
• 1 medium onion, minced
• 1 teaspoon chili flakes
• 4 cups chicken broth or 4 cups stock
• 14 cup heavy cream
• salt and pepper

1. Preheat 400F Cut the pumpkins in half and scoop out the seeds, reserving them for the garnish.
2. Brush pumpkins with olive oil and place, flesh down, on a parchment lined baking sheet.
3. Roast in the oven for 45 minutes or until softened.
4. Remove skins.
5. Remove and turn oven heat to low.
6. Wash the seeds well, and remove any extra flesh.
7. Dry the seeds in the oven for 3 hours, then toss them with olive oil, cayenne pepper and salt.
8. Toast in the oven at 250 F until golden.
9. Set aside.
10. In a saucepan, heat the olive oil, garlic, onion, and chili flakes over medium heat.
11. Cook until softened.
12. Add pumpkin flesh.
13. Remove from the heat and pass through a food processor until smooth.
14. Return to the pan, and stir in the chicken broth until desired consistency is reached.
15. Add heavy cream to thicken and season with salt and pepper.
16. Garnish with pumpkin seeds.

sugar pumpkin, extra virgin olive oil, cayenne pepper, salt, sugar, extra virgin olive oil, onion, chili flakes, chicken broth, heavy cream, salt

Taken from www.food.com/recipe/roasted-pumpkin-soup-396856 (may not work)