Happy Thanksgiving!!

*Yields 2 portions

Ingredients:
3 cups roasted pumpkin meat from 1 large pumpkin (as big as your medium size salad bowl)
1 cup heavy cream
3 cups chicken base (better than bouillon low sodium chicken base)
dash of nutmeg
1 1/2 tsp honey
1/2 tsp sweet paprika
1 small clove garlic minced
1 spring of fresh rosemary
salt & pepper to taste

Instructions:

1. Preheat oven to 400F degrees.
2. Cut the top of the pumpkin and discard. Scrape out all of the seeds and then place the pumpkin upside down onto a baking tray. Roast in the oven for 40 minutes.
3. Once the roasted pumpkin cools down a little, you can scrape out the meat – the inside of the pumpkin. You will need 3 full cups.
4. In a medium size pot mix the 3 cups of roasted pumpkin with the 3 cups of chicken base, honey and cream and cook over medium heat for about 3 minutes. Add the nutmeg and paprika.
5. Transfer the mixture into a blender or use and immerse blender and mix until perfectly smooth. Transfer the soup back into the pot.
6. Add the minced garlic and the rosemary spring and simmer for another 3-4 minutes.  Season with freshly ground pepper and extra salt if necessary. When you think your soup is fragrant enough from the rosemary you can remove the spring and serve.

Z-tip: you can sprinkle the top with roasted pumpkin seeds

Macros Per Portion (does not include pumpkin seed topping; will vary depending on how much you add):
Calories: 575.3
Carbs: 27.5 g
Net Carbs: 23.2 g
Fat: 47.6 g
Protein: 14.1 g