Pumpkin Bisque

• 2 cups pumpkin, butternut squash or sweet potato
• 2 tablespoons olive oil
• 1 1/2 cup white onions, diced
• 3 1/2 cups vegetable stock
• 5 cloves roasted garlic
• 1/4 cup sherry wine
• 1 1/2 tablespoons maple syrup
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne
• 1/2 teaspoon sea salt
• Cracked black pepper, to taste
• Toasted pumpkin seeds for garnish (optional)
• Pumpkin seed oil for garnish (optional)

1. Steam or boil the pumpkin or squash until tender.
2. Saute onions over medium heat in olive oil until translucent.
3. Using a high-speed blender, combine pumpkin, onions, stock, garlic, wine, maple syrup and spices and blend until smooth.
4. Warm soup in saucepan.
5. Serve hot, garnished with pumpkin seeds and a drizzle of pumpkin seed oil, if desired.

pumpkin, olive oil, white onions, vegetable stock, garlic, sherry wine, maple syrup, cinnamon, cayenne, salt, black pepper, pumpkin seeds, oil

Taken from cooking.nytimes.com/recipes/1015385 (may not work)