900mlChicken Stock Cartonor concentrated plus water to yield 900-1000ml/1 Litre
1CupWhipping CreamDivided for Serving
Salt and Pepperto taste
Canola OilOptional for use when roasting the pumpkin
Instructions
Preheat oven to 425°F
Cut up the pumpkin
See Above Photos. Cut Pumpkin in Half. Remove Seeds Etc with a spoon. Remove Peel. Cut into even sized pieces.
Roast
Place the pumpkin pieces, onion (that has been cut into large chunks) and peeled garlic cloves on a cookie sheet and roast until the pumpkin is tender (can easily be pierced with a fork) about 20 minutes.
Soup it Up
Add Roasted Ingredients to a soup pot. Add Chicken Stock and simmer. About 5 minutes
Blend with an immersion blender until smooth. Season with Salt and Pepper.