Roast pumpkin soup

Name: Roast pumpkin soup
Total time: 4200 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 whole pumpkin (butternut or jap); 1 large onion; 1 cup cream; 2-3 cups chicken stock (depending on thickness you desire); salt an pepper; 1 Tbs sour cream (if desired this for serving); fresh chives (2 or 3 sprigs)

Greer Brown @cook_7159544

Best with butternut pumpkin but use any still works

Greer Brown @cook_7159544

Best with butternut pumpkin but use any still works

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Ingredients

1hr 10 min

4 servings

1whole pumpkin (butternut or jap)
1large onion
1 cupcream
2-3 cupschicken stock (depending on thickness you desire)
salt an pepper
1 Tbssour cream (if desired this for serving)
fresh chives (2 or 3 sprigs)

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Steps

1hr 10 min

1

Cut pumpkin in half if butternut 1/4 for other pumpkin leave skin on put on baking tray place onion whole with skin on tray salt an pepper them and sprinkle some olive oil over and bake for appix 1hr
2

When baked scrap of skin put in blender squeeze onion out into blender add salt pepper blend
3

Pour into saucepan add cream an a cup at a time of stock mic well an heat
4

Serve with a dob of sour cream an a sprinkle of fresh chives... Enjoy