Maple Roasted Pumpkin Soup

Directions

1. Roast the pumpkin. Preheat oven to 425 degrees F. Cut the pumpkin in half, scoop out the seeds and pulp. Place in a baking tray, drizzle with half the maple syrup and all of the olive oil, sprinkle with salt. Roast for 35-40 minutes or until flesh is tender and easily pierced with a fork. Let cool and then scoop into a bowl and mash with a fork.
2. In a heavy bottom pot melt the butter over medium low heat. Add the onions and cook until lightly caramelized, stirring occasionally.
3. Add garlic and remaining maple syrup, cook while stirring for 3-5 minutes. Do not burn but allow to brown.
4. Add a cup off the stock and scrape any browned bits that may be stuck on the bottom of the pan. Add the remaining stock, cooked mashed pumpkin, curry, and pepper. Stir to combine.
5. Bring to a boil, stirring so not to burn the bottom. Reduce heat to medium low and simmer for 10-15 minutes. Watch that nothing burns at the bottom of the pot by stirring occasionally.
6. In batches purée the soup in a blender, or use an immersion blender. When finished bring it all back to a simmer and then turn off heat.
7. Stir in the cream.
8. Season with salt and pepper to taste.
9. Serve with buttered croutons and fresh parsley.