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Chef’s Easy Pumpkin Soup Recipe

Servings: 4

¼ med sided pumpkin
8 cloves garlic
1 yellow onion- med
1/2 cup Brown sugar
Salt to season
Olive for drizzle
4 cups warm chicken stock
1 cups heavy cream
2 table spoons of Chinese five spice
1 bunch of sage
2 oz sour cream
1 oz chive
1 oz pumpkin oil

1. Quarter and seed the pumpkin
2. Place on baking pan with whole cloves of garlic, and large diced onion
3. Season with salt, sugar, olive oil, and sage
4. Bake 400F for 35 min till roasted and tender
5. Remove from oven and scrape the pumpkin from the skin and place in a blender
6. Add onion, garlic, sage, and five spices to the blender
7. Add warm stock and cream to the blender
8. Puree till smooth adding more cream if needed
9. Pour into a pot and heat through
10. Place in a bowl, add a spoon of sour cream in the middle
11. Sprinkle with minced chive and drizzle with pumpkin oil

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