Charna's Pumpkin Garlic Soup
by Charna

(garlic, pumpkin, onion, salt, pepper, stock or water, cream (or skim milk if you're watching your fat!))

for 2 quarts of pumpkin....

roast 2 or 3 whole heads of garlic (put in a baking dish, drizzle with olive oil and roast until the garlic is soft...maybe 40 minutes? depends how large the cloves are....when it cools, squeeze the soft garlic out and if you have a food processor, puree it, if not, just mash it as best you can with a fork.....

sautee a large finely chopped onion in a large saucepan or soup pot while the garlic is roasting, it can caramelize a little or a lot or not at all.....add the pumpkin to the pot, the garlic puree, 2 cups of chicken stock or water, or vegetable stock, a couple of big pinches of kosher salt and pepper...bring to a simmer and cook for a half hour or so, ...add a few ounces of heavy cream (or skim milk if you must) bring back to a boil, tadah, you're done....season to taste....

oh, all the amounts are totally adjustable.....

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