Recipe Book

Instructions

1. Preheat oven to 350°F (180°C).

2. Slice the tops off the whole heads of garlic to expose just the tips of the cloves, place on a large sheet of foil and drizzle garlic with olive oil. Wrap completely and bake in middle of oven for 1 hour and 15 minutes. Once roasted, open package and let cool.

3. For soup, heat oil over medium heat in a large pot, add onions, carrots, ginger and chili powder and cook until onions begin to soften, about 5 minutes. Stir in the pumpkin, potatoes, sage and chicken stock.

4. Bring to a boil, reduce to simmer and let cook uncovered until the potatoes are very tender, about 35 minutes.

5. While the soup is cooking, squeeze all the garlic from its skin and add to pot along with any residual oil.

6. Once the soup is cooked, let cool slightly and purée with a hand blender or in a standup blender. Food processors won’t make it as smooth but will still work.

7. Once soup is puréed, add cream, nutmeg, salt and pepper to taste, and warm through. Adjust consistency with water if needed. Garnish with extra sage leaves, if desired.