Roasted Garlic Pumpkin Soup with Pepitas and Goat Cheese
Servings: 8 appetizer servings
Roast your peeled, cubed pumpkin along with peeled, quartered onion and peeled whole cloves of garlic at 400 degrees F, for roughly an hour, or until completely soft with slightly brown roasted bits.
Puree roasted vegetables with chicken bone broth until smooth using a blender or food processor.
Transfer to a medium sauce pot, add heavy cream, cumin and maple syrup. Season to taste with sea salt.
Enjoy with generous topping a goat chèvre cheese.