2 Tbs. butter
1 c. onion, chopped
½ teaspoon. dried thyme
14 oz can chopped tomatoes
4 c fresh roasted pumpkin purèe (1 medium pumpkin about 4-6 lbs.)
4 c. chicken stock
Fresh grated nutmeg or allspice
Salt and pepper to taste
½ c. heavy cream
No nutrition information available
Remove the seeds and fibers from the pumpkin and cut into chunks. Drizzle with olive oil and season with salt and pepper. Roast in 400° oven for 45-60 minutes or until tender. Let cool, and then remove skin and purèe.
Melt butter over medium heat in an 8 qt. stockpot. Add onions and cook until tender. Stir in thyme, chopped tomatoes, and pumpkin purèe and bring to a simmer.
Stir in stock, return to simmer and cook for 20 minutes.
With blender, purèe soup until smooth. Stir in heavy cream and return to simmer. Season with nutmeg or allspice, salt and pepper to taste. Serve with a dollop of sour cream.