Roasted Pumpkin Soup

Ingredients

• fresh sage leaves for garnish or roasted pumpkin seeds
• 2 tablespoon(s) olive oil
• 2 teaspoon(s) cinnamon
• 1 teaspoon(s) allspice
• ¼ teaspoon(s) nutmeg
• ¾ cup(s) chopped onion
• ½ cup(s) chopped carrot
• + 8 more ingredients
• • 1 tablespoon(s) garlic, minced
  • ¼ teaspoon(s) ginger
  • ½ cup(s) celery, chopped
  • 2 tablespoon(s) fresh ginger, minced
  • 2 pound(s) pumpkin, halved and seeded or 3 ½ cups of canned pumpkin purée
  • 3 cup(s) chicken stock
  • ½ cup(s) apple cider
  • ½ cup(s) heavy cream

Preheat oven to 400°. Cut pumpkin in half, remove seeds and place cut side down on a baking sheet, lightly greased. Place in oven and roast until skin is golden brown and pumpkin is tender. (50-60 minutes) When cool, scoop pumpkin out of shell and set aside in a bowl. In a soup pot or med...

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