Savory Pumpkin Creme Soup

1. 1

   Wash pumpkin and scrape pumpkin seeds out.

2. 2

   Cut pumpkin in half and brush with olive oil.

3. 3

   Place cut side down into a casserole dish.

4. 4

   Pour 1/4 cup water into the dish and roast in the oven for 1 hour at 375 degrees.

5. 5

   In a skillet, carmelize the onions and garlic in the canola oil.

6. 6

   When the pumpkin is done, remove from the oven and scoop the cooked pumpkin into a blender.

7. 7

   Add the onion mixture in the blender and puree.

8. 8

   Pour pumpkin puree in a 6 quart saucepan and add the chicken broth, heavy cream, and salt.

9. 9

   Place lid onto saucepan and cook on low for 20 minutes.

10. 10

    Garnish with a splash of heavy cream and a pinch of chopped Italian parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.