I made this up, so it could probably use some improvement:
1 medium pumpkin (choose a good eating pumpkin, not a watery Jack-O-Lantern pumpkin)
3 medium sweet onions
1/4 C. olive oil
salt and pepper
2 quarts chicken broth
1/2 cup heavy cream
1/4 roasted, shelled pumpkin seeds (optional)
Time: about 1.5 hours
Preheat oven to 400 F.
Seed and peel pumpkin, then cut into 2" chunks. I didn't measure how much pumpkin I used, but I kept cutting until I could fill the serving tureen.
Coat with olive oil and a generous amount of salt and pepper. Roast in a 400 F oven for about an hour, or until the pieces can be pierced easily with a fork. There should be some toasting or char on some of the pieces.
While the pumpkin is roasting, peel and slice the onions, then cook with some olive oil on low/medium heat in a covered soup pot, stirring frequently, for 45 minutes until well caramelized.
Puree the onions in a blender with some chicken broth until smooth.
Puree the pumpkin pieces in batches with chicken broth until smooth, and add to the pureed onions. Add chicken broth to get the desired consistency.
Add the cream, salt, and pepper, to taste, then let simmer for 15 minutes to blend the flavors.
Garnish with toasted pumpkin seeds when serving (optional).
Sunset 23/USDA 11a, Elev. 783', Frost free since 8,000 BC. Plagued by squirrels, gophers, and peafowl, but coming to terms with it!