Have you ever made anything from real pumpkins? Like not out of a can? I remember trying once to make a pumpkin pie with a sugar pumpkin and it was a stringy mess. Well, fear not my friends. This recipe uses real pumpkins and it’s divine!

• 1 medium kabocha squash, cut in half, seeds removed
• 1 medium Yukon gold potato, cut in half
• 1 head of garlic
• 2 medium carrots, peeled
• 1/2 yellow onion, sliced
• 2/3 cup dry white wine
• 3/4 cup unsalted butter
• 3 cup chicken broth
• Olive oil
• Salt and pepper
• Favorite Italian or Spanish seasoning
• Pepitas
• Salsa (optional)
• Cream (optional)

Preheat oven to 375 degrees.

Place pumpkin halves, potato and garlic head in a parchment lined baking pan. Drizzle with olive oil and salt. Turn pumpkin halves cut side down. Bake until tender – approximately 30 mins

In medium pot, heat olive oil and add carrots and onions and spices. Cook on medium/low for approximately 7 mins. Add butter and wine. Cook for another 10 mins on low.

Once pumpkin and potato are tender, take them out of the oven. Remove tender pumpkin flesh from skin and add to pot. Add potatoes and squeeze half the roasted garlic into pot. Add 1-2 cups chicken broth and cook on low heat stirring often. Keep adding more stock as the soup becomes thicker. Aim to do this for 30-45 mins.

Add salt and pepper to taste. Using an immersion blender, blend to your liking. You may need to add more stock to ensure it’s soup and not purée. note: I used a blender but be sure you don’t seal the top since the heat will blow it off if you do.

Serve with pepitas and salsa and cream if you’d like. I didn’t add cream.

I also added a fried egg and it was perfection.

Enjoy!!