Be sure to add the heavy cream to this soup at the very end, after the pot is removed from the heat. This will ensure the creamiest results.
5 pounds pumpkin, peeled and cut into 3/4-inch pieces
2 yellow onions, chopped
1 tablespoon finely chopped thyme
3 tablespoons extra-virgin olive oil
Salt and pepper to taste
6 cups chicken or vegetable broth
1/2 cup dry white wine or sherry
1 teaspoon ground cardamom
2/3 cup heavy cream
Preheat oven to 425°F. Toss pumpkin, onions and thyme in oil and spread mixture onto 1 or 2 large baking sheets (feel free to use a large roasting pan instead). Season with salt and pepper and roast for 20 to 30 minutes until tender, stirring once or twice.
Remove from oven and transfer to a large pot. Add broth, wine and cardamom and simmer for 10 minutes.
Carefully working in batches, puree the soup in a blender or food processor until smooth, then transfer back to pot. When ready to serve, bring soup back to a simmer.
Remove from heat and whisk in cream. Ladle into soup bowls and serve.
Serving ideas: Sprinkle some crushed, candied pecans on top of each bowl of soup. You can also serve with ginger snaps for a fun and tasty treat!
Serves 8 to 10