Roasted Pumpkin Soup

This is one of my favorites and I always can't wait until this time of year to enjoy it.  When you roast the pumpkins and vegetables, it gives the soup so much depth of flavor.  Try this one, you will for sure like it.

Roasted Pumpkin Soup:
3 Sugar pumpkins* - peeled, seeded and cubed
4 Carrots - peeled and chopped
2 Fuji Apples (or similar type apple) - peeled and sliced
2 Brown onions - Cut into wedges
1 Shallot - Cut into pieces
2 Cloves of garlic
3 T Olive oil
3 Quarts Chicken stock
1/2 C Heavy cream
1 1/4 t. Cinnamon
1 t. Ground nutmeg
1/2 t. Ground ginger
Salt to taste

Directions:
1.  Preheat oven to 425 degrees F.
2.  Place pumpkin, carrots, shallot, garlic and onions in a baking/roasting dish.  Drizzle with oil and sprinkle with salt. 
3.  Bake in preheated oven 1 hour; until soft (do not let blacken).
4.  In large soup pot, add chicken stock and bring to a boil.  Add apple and let soften about 20 minutes. 
5.  Combine roasted vegetables with the stock and apple.  Let come to a boil for 20 minutes and then puree in a food processor until smooth.
6.  Return to the soup pot while running through a sieve (strainer) over low heat for 30 additional minutes and stir in cream, cinnamon, nutmeg, ginger and salt the last 5 minutes. 
ENJOY!

Serves 6-8

Tip:  * Sugar pumpkins are used for cooking, they are different then the ones you carve for decoration.  They are usually about 2-3 pounds.

**Use a peeler to peel your pumpkin.  It makes it very easy and you don't waste any pumpkin.

Pumpkin