Instructions 

Carve the pumpkin

• If using a carving set, cut a hole in the top of the pumpkin and scrap all the seeds out. If using a knife and spoon, cut the pumpkin in half and scrap out the centers.

• Consider roasting the pumpkin seeds for a yummy snack!

Make the soup

• Pre-heat the oven to 375 degrees.

• Place the pumpkin halves on a baking sheet.

• Bake for 45 minutes, until the skin is soft.

• Set aside to cool.

• Heat the olive oil in the Dutch Oven on medium until simmering.

• Add the onion, garlic, and salt.

• Cook until the onions are soft, 5-10 minutes.

• Meanwhile, peel the skin off the pumpkins.

• Once the onions are soft, add the pumpkin meat, spices, and broth.

• Break up the pumpkin meat and stir everything to combine.

• Turn up the heat to bring to a boil.

• Reduce to a simmer and cover for 15 minutes.

• Add the maple syrup and heavy cream, stir to combine.

• Ladle portions into the blender and blender until creamy.

  • Tip: The heat from the soup will become steam in the blender and possibly cause the top to pop. With a kitchen towel, keep your hand on top of the blender while blending and avoid filling with too much at a time.

• Serve with a dash of cream and top with pepitas.