Makes: 15 Servings

Description: This was my very favorite dish on the cruise we took for our honeymoon, and I found the exact recipe for it online! It was smooth and creamy, and just plain delicious! It's savory, not at all like pumpkin pie (which is what I was imagining when I saw it on the menu for that night).

Ingredients:
2 1/2 Quarts  Chicken Stock
1/2 Lb  Onion - quartered
5 2/3 Oz  Leek - chunks
1 1/8 oz  Garlic clove
3 3/8 tbsp  Olive oil
1 2/3 C  Half & Half
1/4 C  Heavy cream
5/8 Oz  Chicken base
1 1/4 Lb  Pumpkin puree - roasted
To taste  Salt & pepper
Dash  Nutmeg

Instructions: Roast onions, leeks and garlic cloves in olive oil in a preheated oven at 300 degrees Fahrenheit for 30 to 45 minutes. Remove and puree in blender.

While the onions, leeks and garlic are roasting, take advantage and roast the pumpkin as well. The pumpkin should be whole until ready to use. Cut pumpkin in half and scoop out the seeds and strings. Place pumpkin face down in a large baking pan with a 1/4 inch of water. Bake uncovered at 350 degrees for 45 minutes to an hour. Since the oven temperature is on 300 to roast the other vegetables, go ahead and cook the pumpkin at 300 degrees and once you remove the other items, increase the temperature to 350 and cook for an extra 15 to 30 minutes* Let cool. Puree pumpkin in blender or food processor.

Bring stock, pumpkin puree, pureed vegetables and chicken base to boil. Simmer for 45 minutes.

Add Half & Half and simmer.

Season with salt & pepper.

Finish with heavy cream.

Top with nutmeg.