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How to make pumpkin soup

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Pumpkin soup is silky, creamy and very warming and what better way to use up your leftover pumpkin from your carved Halloween lantern, imagine drinking a big mug of this around the bonfire, this will serve 8 adults
What you'll need: 
4 pounds of chopped pumpkin flesh (as bigger pieces as possible
olive oil
2 onions finely chopped
200g soft cream cheese
2 cloves of garlic, crushed
a teaspoon of dried thyme
couple of bayleaves
1 teaspoon freshly grated nutmeg
small glass of sherry or brandy
1.5 litres chicken or vegetable stock
1: 
Preheat the oven to 180 degrees celsius, place all the pumpkin in a big deep oven tray, coat with a small amount of olive oil, add in a big cup of water and roast for 1 to 1.5 hours until the pumpkin is deep brown (but not burnt) and very very soft
2: 
Meanwhile in a high sided heavy bottomed saucepan gently brown the onions, garlic and thyme in a little more olive oil, when soft and lightly brown add the bayleaves, a teaspoon of freshly ground nutmeg, and the cooked pumpkin. Stir all together for 2-3 minutes.
3: 
Now turn up the heat, add the brandy or sherry and cook until almost all the alcohol has evaporated. Now add the stock, bring to a simmer, season to taste with salt and pepper and continue to simmer for 20 minutes or so, stirring often to make sure it doesn't burn.
4: 
Remove from the heat, find the bayleaves and remove them, add the cream and the cheese, blend using a liquidiser or a hand blender, bring back to the boil and then and serve!
Tips: 
if you can make this soup a day or two before you need it and keep in the fridge for the flavours to develop
add bacon lardons and croutons for a heartier meal

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