Roasted Pumpkin Soup

This easy-to-make soup adds bright colour and delicious fall flavour to any autumn or holiday feast.

1 3-pound pumpkin
1 tablespoon butter
1/2 cup minced onions
1/2 cup dry white wine
2 cups chicken broth
1/2 cup heavy cream
Salt and pepper
Nutmeg (optional)

Cut top off pumpkin. With a large metal spoon, scrape seeds and stringy fibres from interior. Replace top and place in centre of cooking grate. Grill until pumpkin flesh is very soft, about 1-1/2 to 2 hours. Remove from grill and allow to cool. Scoop out the pulp with a spoon and reserve.

In a medium stock-pot, melt the butter over low heat. Sweat the onions in the butter for 2 to 3 minutes. Add the wine and simmer until completely reduced. Add the pumpkin pulp and the chicken broth; stir well. Bring to a simmer and simmer for 20 minutes, stirring occasionally. Stir in the salt and heavy cream and return to a simmer. Season with salt and pepper to taste. Ladle into bowls and sprinkle with nutmeg, if desired.

Makes 6 servings.