creamy pumpkin soup: a jack-o-lantern in a bowl.

Pumpkins are one of the cheapest vegetables yet they can be blended to make one of the heartiest soups. One that reminds you of ghosts and cornucopias in the same mouthful.
A pot of pumpkin percolating (try saying that fast ten times) is a delight which creates savory steam that fills my apartment. I love soups - not only for the warm creaminess that saturates every crevice of your mouth and slips easily down your throat, but also for the smells that so easily pervade every area of our abode.
With goodly hunks of bread and hungry stomachs (all that picture hanging in my room is tough work!), we tucked in to our soups. I think (if I could find a better catch-phrase) I topped Cambell's 'Mmm mmm good'.
Creamy Pumpkin Soup

4 tbs. olive oil
1 large yellow onions, chopped
3 cloves garlic, chopped
6 c. of roasted pumpkin, chopped and peeled (you can also boil the pumpkin to remove the skin, but roasting it makes it taste better)
5 c. chicken stock  
1 c. 2% milk
1 1/2 c. heavy cream (I subbed 2% milk because one ounce of cream would probably kill me, but tastes so much better!)
ground black pepper
3 tsp. tarragon leaves
salt, to taste
pinch, cloves
pinch, cinnamon
pinch, nutmeg
1 tsp. brown sugar

1. Heat oil  in the soup pot and fry the onions and garlic for about five minutes, or until caramelized.

3. Add the rest of the ingredients, except for the milk and cream. Simmer for 1/2 an hour.

4. Blend the soup until completely smooth. Add the cream and milk and simmer for a couple more minutes. Taste it and add more spices if need be.

4.Pray. Eat. Enjoy. Alliterate an antecedent.