Pumpkin Soup: Latin Style

Ingredients
Olive oil, salt and pepper
2 lbs. of pumpkin peeled and cut into large chunks
2 large Vidalia or white onions – large dice
1 green bell pepper – large dice
1 red bell pepper – large dice
2 cloves garlic - crushed
6 Roma tomatoes – large dice
2 cups dry white wine (optional)
2 quarts Chicken stock
2 quarts heavy cream
Fresh thyme leaves to taste – approximately a dozen sprigs.

Instructions
Preheat oven to 350 degrees.

Put the pumpkin on a baking sheet and drizzle it with olive oil to keep it from sticking. Also season it with salt and pepper. Bake the pumpkin in the oven about a half an hour until it is tender.

In a large pot, heat ¼ cup of olive oil and sauté the onions, peppers, and garlic until tender. Add the diced tomatoes and cook another 3 minutes.

Add the white wine and stir to blend the flavors. Next add the heavy cream, roasted pumpkin, and thyme. Bring to a slow boil for 20 minutes. Stir frequently.

Before serving, purée the mixture and strain. Adjust the seasonings if needed.

This recipe can be prepared the day before and heated prior to serving on Thanksgiving Day for a distinctive and different first course!