Another pumpkin soup recipe

We bought a pumpkin for Halloween that was left un-carved. Instead of throwing it out, I decided to carve the carcass into food. Here’s my version. 

5 cups water

1 ½ tablespoons vegetarian soup base (Better Than Bouillon™)

½ large pumpkin (approx. 20 pound pumpkin)

3 cloves garlic

1 white onion

½ cup heavy whipping cream

½ teaspoon chopped fresh thyme

½ tablespoon crushed red pepper flakes

4 tablespoons chopped fresh parsley (garnish)

Directions

1.    Cut the pumpkin into large sections and place face down onto a baking sheet. Place into an oven at 350º F for one hour.

2.    Sautee the onions and garlic in olive oil until brown. Add spices.

3.    Slice the skin off the pumpkin sections and place into a food processor with some water, and puree with the onions, garlic and spices.

4.    Place contents into pot, and simmer contents in open container for 30 minutes. Add cream.

5.    Garnish with parsley.