Recipe Harvest Pumpkin Soup (Thanksgiving)

Required Ingredients:

• 2 small sugar pumpkin
• 3 cups chicken stock
• 3/4 cup heavy whipping cream
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground sage
• 1 1/2 teaspoons salt
• 4 tablespoons sour cream

Preparing/Cooking:

• Preheat oven to 400 degrees F (205 degrees C).
• Cut pumpkins in half and scoop out seeds.
• Spray a cookie sheet with non-stick cooking spray.
• Place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes.
• Remove pumpkins from oven and let cool.
• Once pumpkins are cool scrape flesh from skins into a food processor.
• Discard skins.
• Add chicken stock to the pumpkin and puree.
• Pour soup into a large saucepan and bring to a simmer over medium heat.
• Stir in cream, nutmeg, sage and salt.
• Mix well and remove from heat.
• Serve garnished with a dollop of sour cream

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