Roasted Pumpkin Soup

My favorite Carnival receipe

ROASTED PUMPKIN SOUP

From Michael Wisdom (Sous Chef)

• 2-1/2 Quarts Chicken Stock
• 1/2 Pound Onion, quarters
• 5-2/3 Ounces Leek, chunks
• 1-1/8 Ounces Garlic Clove
• 3-3/8 Tbsp Olive Oil
• 1-2/3 Cups Half and Half
• 1/4 Cup Heavy Cream
• 5/8 Ounce Chicken Base
• 1-1/4 Pounds Pumpkin Puree, roasted
• Salt and Pepper to taste
• Dash Nutmeg

1. Roast onions, leeks and garlic cloves in olive oil in a preheated oven at 300 degrees Farenheit for 30 to 45 minutes. Remove and puree in blender.
2. Bring stock, pumpkin puree, pureed vegetables and chicken base to boil. Simmer for 45 minutes.
3. Add Half & Half and simmer.
4. Season with salt & pepper.
5. Finish with heavy cream.
6. Top with nutmeg.

This recipe serves 15 people.