Rich, creamy roasted pumpkin soup is a great way to warm up on a cold winter day.
2 tablespoons of butter
1 onion, chopped
4 cups of chicken broth
1 small apple, peeled, cored and chopped
½ teaspoon dried thyme or 1-2 fresh sprigs
½ teaspoon curry powder optional
1 cup of heavy cream or to taste
salt and pepper to taste
croutons for decoration, optional
Preheat the oven to 400°F. Cut the pumpkin into four large pieces. Place them in an ovenproof dish and roast until the pumpkin is soft (about 1 hour). Take the meat from the pumpkin and set it aside.
Melt the butter in a medium saucepan over medium heat. Add onion and cook over medium heat until soft, about 5 minutes.
Add pumpkin, broth, apple, and spices. Bring to a boil. Reduce heat and simmer uncovered for about 20 minutes or until apples are tender.
Remove from heat (discard thyme stalk if using fresh). Stir until smooth.
Return to pot and simmer, adding heavy cream to taste, salt and pepper. Cover with croutons if used.