Egg Nog Pumpkin Soup

Roasting the pumpkin

Preheat over to 425 degrees

cut pumpkin into quarters

remove seeds

place on baking sheet and brush with 2 tablespoons of olive oil

bake until flesh can be pierced with a fork

Making the soup

Place a soup pot on the stove top on medium heat and add the rest of the olive oil.

Add chopped onion and garlic

cook until the onion starts to caramelize

add the pumpkin pieces and vegetable stock.

bring to a boil and then let simmer

add the egg nog

use an immersion blender to blend the soup. Use a blender or food processor if you don’t have an immersion blender.

add salt and pepper to taste.

serves 6