Pumpkin soup

Roasted Pumpkin soup with cream by Katie/Andrew

1 medium pumpkin (2 quarts blended pumpkin)

1 tablespoon butter

1 large yellow onion, finely chopped

2 to 3 medium carrots, finely chopped

6 cups chicken stock

1/2 cup heavy cream, plus 1 cup for garnish

1/4 cup orange juice

1 teaspoon dried nutmeg

salt & pepper

1 tablespoon cinnamon

whole leaves parsley for garnish

Directions

Preheat oven to 375 degrees

Cook: Halve the pumpkin from top to bottom and place it cut side down in a 9 by 13 inch pan with water (about an inch). Bake until pumpkin can easily be skewered, 45 to 60 minutes. Cool for about 20 minutes.

Remove: With a spoon remove the seeds and discard. Scrape the pulp and reserve. Discard the skin. Puree the pumpkin in a blender to get smooth.

Crock pot: Put the pureed pumpkin, butter, onions, carrots, chicken stock, 1/2 cup heavy cream, orange juice, and seasonings in the crock pot and cook on high for 3 to 4 hour or low for 6 to 8 hours.

Garnish: Whip 1 cup heavy cream to soft peak. Stir in salt and pepper, ladle the hot soup into bowls, spoon dollop of cream into soup, top with parsley leafs if wanted.