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
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.