Pumpkin Soup

By Krista Candella

1 small sugar pumpkin -- cut in half and clean out seeds and insides

4 cloves garlic peeled
2 carrots, coarsely chopped
2 onions, cut into wedges
4 Tblsp. olive oil
1 large potato, sliced
1 quart (32 oz.) chicken broth
1 cup half and half
1/4 tablespoons ground nutmeg
1 teaspoon ground black pepper
salt to taste
Preheat oven to 375 degrees.  Place pumpkin, carrots and onions in a baking dish or roasting pan. Put garlic cloves in pumpkin halves. Drizzle with oil. Bake in preheated oven for 1 hour, until soft but not blackened.
In a large pot over medium heat, bring chicken broth to a boil. Cook potato in simmering water until soft, about 20 minutes. Combine broth, potato, and roasted vegetables (scoop out pumpkin and garlic from pumpkin skin). Puree in a blender until smooth. I had to to do it in 3 parts because my blender is small. Return to pot over low heat, and stir in half and half, nutmeg, pepper and salt. Heat gently; serve.