PUMPKIN ALMOND SOUP FOR THE SOUP KITCHEN ENJOY DAN:

     PUMPKIN ALMOND MILK SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40 bowls (pumpkins from the GIBERSON FARM)

INGREDIENTS:

15 pounds’ fresh pumpkin, cut in halve seeds removed

8 onions, cut into wedges

10 carrots chopped

3 tablespoon vegetable oil

15 cups vegetable broth

1-quart almond milk

2-cup brown sugar

1/4-cup EACH ground ginger, cinnamon, turmeric, & nutmeg

2 tablespoons EACH dried thyme, & dried rosemary

1 cup dried sherry

DIRECTIONS: (PREHEATR OVEN TO 425 F)

1.   Place pumpkin halves, onion wedges & carrots on a baking pan.

2.   Drizzle with oil and bake for 40-50 minutes.

3.   In a stock pot add roasted vegetables & pumpkin.

4.   Add broth, and next 9 ingredients.

5.   Bring to a boil and then cover reduce heat and simmer for 40 minutes.

6.   With immersion blender, blend till almost smooth.

7.   Sommer until heated Through.

ENJOY DAN:                                     SING SONGS & PLANT PUMKIN SEEDS!!