Xander's Pumpkin Soup

My 3 year old nephew, Xander, gave me a pumpkin that he had picked at a pumpkin patch.  So in his honor, I made a pumpkin soup with his pumpkin and named it after him.

You will need: Oven, roasting pan, salt, pepper, a medium size pumpkin, chicken broth, heavy cream (for a healthier version, substitute heavy cream with either whole milk, 2% milk, 1% milk or skim milk to adjust to your personal diet), rosemary for flavor, garlic, onion, olive oil and a mixing machine to puree the pumpkin. 

Recipe:

• 1 medium size pumpkin
• salt to taste
• pepper to taste
• 4 cups of chicken broth
• 1/2 cup of heavy cream or milk
• 1 medium size yellow onion, red or white
• 2 cloves of garlic
• 1-2 table spoons of olive oil

Cut the pumpkin in half and clean it from the seeds.  Peel the halves and cut the peeled pumpkin in cubes.  Once cut, place in a roasting pan coat the cubed pumpkin with olive oil.  Salt and pepper to taste.  Preheat oven to 400 F and roast until golden brown.  In the meantime heat the chicken broth in a pot.  Place the cubed roasted pumpkin, broth, rosemary, garlic cloves, and onion cut in 4 pieces in the mixer.  Once all the ingredients are placed, puree for few seconds.  Ensure that there are no lumps left and that a creamy soup consistency has been reached.  Once finished, place in the pot where you heated the chicken broth and add the heavy cream or milk.  Simmer at a low temperature for few minutes. 

Note: For best results use a Vitamix machine to give you a creamy consistency for the pumpkin soup.You may adjust seasoning to your preference.