Pumpkin Soup

I got this recipe from a class I took on French cooking. It is easy and delicious, and I like it because it isn't sweet like a lot of squash soup recipes. You can replace the pumpkin with any winter squash. 

1 sugar pumpkin

1/4 C olive oil

1 medium onion, chopped fine

2 stalks celery, chopped fine

3 C chicken stock or broth

salt and pepper to taste

1/2 t ground cinnamon

1/4 t nutmeg

1 C heavy cream, hot

Cut the pumpkin in half around the equator, scoop out seeds and roast cut side down at 400 for about 45 min.

Saute vegetables in hot oil until soft. 

Add pumpkin and stock. 

Bring to a boil and simmer about 30 min. 

Add spices. 

Puree and finish with hot cream.

*If you make the soup ahead of time, add cream right before you serve it.