• Cooking Time: 20 minutes to roast the pumpkins and 40 minutes soup simmer
• Servings: 8 big bowls or 16 little bowls
• Preparation Time: 15 minutes
• 3 lbs. Sugar Pie Pumpkin (quartered and seeded)
• 1 White Onion (Diced)
• 2 T. Fresh Ginger (peeled and chopped)
• 4 Granny Smith Apple (peeled, seeded and diced)
• 2 T. Brown Sugar
• 5 cloves garlic (chopped)
• ½ t-spoon Ground Cinnamon
• ¼ t-spoon Ground Nutmeg
• ¼ t-spoon Ground White Pepper
• ¼ t-spoon Ground Cayenne Pepper
• 1 cup Apple Cider (unfiltered)
• 3 cups or so Homemade Vegetable Broth or store-bought
• ½ cup ½ and ½ milk (optional)
• Salt and Pepper to taste
• 3 T. Unsalted Butter
• 1 cup Toasted Pumpkin Seeds (use as desired)

1. Pre-Roast the pumpkins in the oven until tender @375 About 20 minutes.
2. Using a heavy bottom pot or Dutch-oven, melt butter and sweat onions, ginger and garlic with dried spices.
3. Add the cider and diced apples and pumpkins
4. Add the sugar and Broth. Simmer for about a half hour.
5. Transfer to a blender. Carefully! Blend until smooth. Return to stove and
6. incorporate the cream (optional) and season to adjust the flavor.
7. Serve by garnishing with toasted pumpkin seeds

Ginger reminds me of Winter and its seeming ability to warm you. Sugar pie pumpkins are fairly small and have a great flavor for soups and pies. The apples help balance this comforting soup.