Ingredients

• 1 medium sugar pumpkin
  (about 1.4 kg)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium onion, finely
  chopped (about 1 cup)
• 6 cups low sodium homemade or store-bought chicken stock
• ½ teaspoon ground cinnamon (optional)
• ¼ teaspoon ground nutmeg
  (optional)
• Pinch cayenne pepper
  (optional)
• 2 tablespoons maple syrup
• ½ to 1 cup heavy cream
• Salt and freshly ground black
  pepper to taste

Method

1. Adjust oven rack to lower position and preheat oven to 205°F. Split pumpkin in half and remove seeds with a large spoon. Rub on all surfaces with oil and place on a parchment-lined rimmed baking sheet, cutside up. Roast until completely tender and a knife or cake tester inserted near the stem meets little to no resistance, about 1 hour. Remove from oven and allow to cool. When cool enough to handle, scoop out flesh into a medium bowl and discard skin. Set aside.

2. Meanwhile, melt butter in Dutch oven over medium-high heat. Add onions and cook, stirring occasionally, until softened but not browned, about 4 minutes. Add pumpkin flesh, stock, cinnamon, nutmeg, and cayenne. Bring to a boil, reduce to a
simmer, and cook for 15 minutes.

3. Remove Dutch oven from heat. Puree soup with immersion blender or carefully, in batches, in regular blender. For a smoother
soup, strain through a fine-mesh strainer. Whisk in maple syrup and add cream to taste. Season to taste with salt and pepper.