Savory Pumpkin Creme soup

Directions

1. Wash pumpkin and scrape pumpkin seeds out.
2. Cut pumpkin in half and brush with olive oil.
3. Place cut side down into a casserole dish.
4. Pour 1/4 cup water into the dish and roast in the oven for 1 hour at 375 degrees.
5. In a skillet, carmelize the onions and garlic in the canola oil.
6. When the pumpkin is done, remove from the oven and scoop the cooked pumpkin into a blender.
7. Add the onion mixture in the blender and puree.
8. Pour pumpkin puree in a 6 quart saucepan and add the chicken broth, heavy cream, and salt.
9. Place lid onto saucepan and cook on low for 20 minutes.
10. Garnish with a splash of heavy cream and a pinch of chopped Italian parsley.