[THANKSGIVING-RECIPE] Soup of Roasted Pumpkin With Toasted Pine Nuts

Soup of Roasted Pumpkin With Toasted Pine Nuts
Makes 4 to 6 servings

3 1/2pounds pie pumpkin or butternut squash, skin and seeds removed and the
flesh cut into wedges
1 large Spanish onion, peeled and cut into wedges
4 garlic cloves, peeled
3 tablespoons olive oil
4 cups chicken broth
2 cups water
1 cup heavy whipping cream
1/3 cup pine nuts

Preliminaries: Heat the oven to 450 degrees.

Prepare, roast the vegetables: Toss the pumpkin pieces, onion and garlic
with the oil in a large roasting pan. Sprinkle with salt. Roast the
vegetables in preheated oven for 1 hour, until the pumpkin and onions are
tender and golden-brown.

Heat broth, simmer vegetables: Heat the broth in a large pot over
medium-high heat. Transfer the pumpkin, onion and garlic to the pot. Add
enough water just to cover the pumpkin. Bring to a boil over high heat, then
de- crease heat to medium-low and simmer gently about 20 minutes, until the
pumpkin is very tender. Remove from heat and allow the mixture to cool
slightly.

Puree the soup: Working in batches, puree mixture in a blender until smooth.
Strain the pureed soup into another pot. Stir the cream into the soup and
bring to a simmer over medium-high heat.

Toast the pine nuts: Meanwhile, gently toast the pine nuts in a small saute
pan over medium-high heat for about 8 minutes, stirring frequently, until
nuts are golden brown.

Presentation: Ladle soup into warmed bowls and garnish servings with a few
of the pine nuts.

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