Ingredients
- 1 medium pumpkin
- 2 cloves garlic
- 2 cups chicken stock - Add slowly as to avoid overly running soup
- 1/2 cup whole milk
- 1/2 t ground nutmeg
- 1/2 t ground ginger
- 1/4 t ground cloves
- 1/2 t cinnamon
- 1 T vanilla
Optional
One chicken breast diced.
Preparation
First cut the pumpkin in half and scoup out the seeds and insides. Place in the oven at 350 F for 45-60 minutes, on a cooking sheet, with a clove of garlic under each half. The goal is to have it nice and soft! Remove from oven and allow to cool enough for you to handle.
Scoop out the flesh and place in a blender or food processor and use the purree setting, if necessary add milk and chicken stock as it will make this step far easier. Also add in the garlic gloves and allow them to be throughly blended.
Pour purree into a sauce pan and add the remaining ingredents and heat on low until just before the soup comes to a boil (you just want it simmering). Diced chicke breasts should be added immediately and cook the soup for 5-8 minutes after the soup comes to a simmer.
Thats it! Eat and enjoy!