Pumpkin Velvet Soup

  • 1 head garlic, unpeeled
  • 2 lb. pumpkin, unpeeled, cut in chunks
  • 2 medium onions, unpeeled
  • 2 TBS olive oil
  • 1 1/2 tsp. dried thyme
  • 1/2 cup half & half
  • 2 cups chicken broth
  • 2 TBS minced parsley

Preheat oven to 350 degrees. Put garlic, onions and pumpkin chunks in a baking dish (one layer). Sprinkle vegetables with oil, then thyme and cover tightly with foil. Bake until pumpkin is tender, 1 hour or longer. Uncover and cool. Scrape pumpkin meat from skin. Peel onions and trim off ends. Cut garlic head in half horizontally (each clove will be cut in half). Puree peeled pumpkin and onion in food processor or blender. Squeeze half the garlic meat and the half & half into the container and blend again. Add more garlic if you wish. Pour into a large saucepan, add chicken stock and heat; avoid boiling. Garnish with parsley and serve.