need a recipe for pumpkin soup...starting from the very beginning!(well after the pumpkin has been picked)!?

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

DIRECTIONS

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

Classic Cream of Pumpkin Soup

1 lb pumpkin or winter squash

peeled, seeded, and cubed

3 cup vegetable stock or water

2 med onions, roughly chopped

1 x bay leaf

1/2 tsp dried thyme

1/4 tsp nutmeg

Salt and pepper, to taste

1 cup evaporated lowfat milk or soy yogurt

2 tbl nonfat sour cream or soy yogurt

Soy yogurt is an interesting departure from dairy sour cream or yogurt. It's a very good choice for this soup because of the subtle fruity flavor it gets from the grape juice commonly used in culturing it.

1. In large pot, combine pumpkin, stock, onions, bay leaf, thyme, nutmeg, salt, and pepper. Bring to a boil over high heat. Cover, reduce heat to medium, and simmer until pumpkin is render, 15 to 20 minutes.

2. In batches, puree soup in blender or food processor. Return soup to pot.

Whisk in evaporated milk or yogurt, and heat to serving temperature. Do not boil.

3. Ladle soup into bowls. Top each with 1 teaspoon sour cream or yogurt, and cut through with a skewer or knife for a swirled effect.

Makes 6 servings

A wonderful pumpkin soup recipe made with steamed pumpkin, cream or milk, maple syrup, butter, and nutmeg.

INGREDIENTS:

2 pounds fresh pumpkin, peeled, cut into chunks, seeds removed

3 cups milk or half-and-half, scalded

1 tablespoon butter

2 teaspoons maple syrup

1 teaspoon salt

1/8 teaspoon nutmeg

PREPARATION:

Steam the fresh pumpkin until tender; mash or puree. Stir into the hot milk; stir the remaining ingredients. Heat through and serve immediately.

Serves 6.

INGREDIENTS

1 2/3 pounds sugar pumpkin -- peeled, seeded and cubed

2 carrots, coarsely chopped

2 onions, cut into wedges

2 1/2 tablespoons vegetable oil

1 large potato, sliced

1 quart water

3 cubes chicken bouillon, crumbled

1 cup heavy cream

1 1/4 tablespoons ground nutmeg

1 teaspoon ground black pepper

salt to taste

DIRECTIONS

Preheat oven to 425 degrees F (220 degrees C).

Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.

Bake in preheated oven 40 minutes, until soft but not blackened.

In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.

Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Heat gently; serve.

INGREDIENTS

3 tablespoons margarine, softened

1 tablespoon brown sugar

1/4 teaspoon ground cinnamon

4 slices whole wheat bread

1 cup chopped onion

2 tablespoons butter, melted

2 (14.5 ounce) cans chicken broth

1 (15 ounce) can pumpkin puree

1 teaspoon salt

1/4 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon ground black pepper

1 cup heavy whipping cream

DIRECTIONS

Preheat oven to 400 degrees F(200 degrees C). Combine butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.

Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.

Transfer broth mixture into the container of a blender or processor. Process until smooth.

Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally..

Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons

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