Favorite Fall Recipes: Easy Pumpkin Soup

Ingredients

• Pumpkin
• 2 cups Stock (vegetable or chicken)
• 1/4 cup Maple syrup
• 1/2 stick Butter
• 1/4 t. Cinnamon
• 1/4 t. Ground Ginger
• 1/4 t. Nutmeg
• 1/8 t. Allspice
• 1/2 cup Half N Half
• Pumpkin Seeds (for garnish)

Instructions

1. Preheat oven to 325 degrees.
2. If you are using sugar pumpkins, cut in half, scoop out seeds, place upside-down on cookie sheet and roast until they start looking shriveled. Do the same if using your carved pumpkin, but cut into 4ths or smaller depending on size.
3. Remove from oven when cooked and set aside to cool a few minutes.
4. In a large pot add 2 cups of vegetable or chicken stock, flesh from pumpkins,and butter making sure not to get the outer skin of pumpkin.
5. Bring to slight boil and add maple syrup to taste.
6. Puree with immersion blender.
7. Add Half N Half until smooth, velvet like texture.