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'This meal will wow your friends and family at Thanksgiving! #unccharlotte #cltauxservices #clt INGREDIENTS • 4 tablespoons olive oil • One 4-pound sugar pie pumpkin • 1 large yellow onion, chopped • ½ teaspoon sea salt • ½ teaspoon ground cinnamon • ½ teaspoon ground nutmeg (or 1.5 tsp pumpkin pie spice ) • ⅛ teaspoon cloves • 2 tablespoons brown sugar • 1 cup heavy cream can substitute coconut milk • 4 cups (32 ounces) vegetable broth • ½ cup Cinnamon Heavy cream doubled • ¼ cup Candied Pumpkin Seeds Method : Preheat oven to 400 Remove stems from pumpkins, cut in half and remove seeds and pulp. Can clean seeds for roasting, Brush the inside of the pumpkin with oil and season with Salt and Brown sugar Bake 45 minutes or until the inside of the pumpkin is fork tender, do not burn While pumpkin is in the oven: Add oil to a medium sauce pot and sauté onions until translucent, add stock, nutmeg, salt and clove. Simmer for 20 minutes When pumpkin is roasted let it cool for 5 minutes, then scrape out the inside of the pumpkin halves into a clean bowl. To blender: add roasted pumpkin, hot soup mix and blend on low, while slowly adding in heavy cream. When blended return to pot and adjust seasoning as needed. In a small soup bowl, add soup and drizzle with cinnamon heavy cream and garnish with candied pumpkin seeds and fresh sage Optional: add fresh nutmeg'See also:
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