Smoky Pumpkin Soup (Print Version)

# Ingredients:

01 - 5 pounds of small, sweet pumpkins.
02 - 4 tablespoons of melted butter.
03 - 2 medium yellow onions, diced.
04 - 3 garlic cloves, finely chopped.
05 - A couple of teaspoons of smoked paprika (2-3).
06 - 1/2 teaspoon of ground cumin.
07 - A small pinch of cayenne.
08 - 1 Granny Smith apple, peeled and diced.
09 - 4 cups of either chicken or veggie stock.
10 - 1 cup of plain water.
11 - 1 teaspoon fresh thyme (or 1/2 teaspoon dried).
12 - 1/4 teaspoon sage powder.
13 - 1 cup whole milk.
14 - 1/2 cup heavy cream.
15 - Salt and black pepper, adjust to your taste.
16 - Roasted pumpkin seeds for topping.

# Instructions:

01 - Slice pumpkins in half, scoop out seeds, lay them face down on a baking sheet, and roast at 350°F for about 45-60 minutes till soft.
02 - Melt butter in a pot, sauté onion, and stir in garlic with spices. Toss in the apple, roasted pumpkin, broth, water, and herbs.
03 - Let it bubble for about 20 minutes, until apples soften up.
04 - Puree soup until silky. If you'd like, push it through a food mill for extra smoothness.
05 - Pour in milk and cream, gently warm it up, then season as needed.
06 - Sprinkle pepitas and a touch more paprika on top before eating.

# Notes:

01 - Stick to cooking pumpkins, not the carving kind.
02 - Keep it chilled in the fridge, but no longer than a day ahead.
03 - Freeze it and it stays good for up to 3 months.

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