It is fall and there is nothing better than sitting down to a nice warm bowl of soup on a cold evening! Here is a recipe to benefit from all of those wonderful pumpkins that are in season and filling our grocery stores.
If you are using pie pumpkins, cut in half and place face down on a cookie sheet lined with baking paper and bake at 350° for 30 minutes. Satè onions in a couple tablespoons of water until translucent and then blend them in a blender with a little of the vegetable broth. Place into a soup pot along with pumpkin purée and the remaining ingredients. Cook on medium high for 20 minutes or until it reaches the creamy consistency you want.