Ruscona - Shine

Ingredients:
- 1 medium-sized pumpkin (peeled and cubed)
- 2 tablespoons olive oil
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Optional: pumpkin seeds for garnish

Preheat your oven to 400°F (200°C). Place the cubed pumpkin on a baking sheet, drizzle with 1 tablespoon olive oil, and roast for 25-30 minutes until tender.

While the pumpkin roasts, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.

Add the roasted pumpkin to the pot along with the vegetable broth. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.

Using an immersion blender, blend the soup directly in the pot until smooth. You can also use a regular blender, working in batches if necessary.

Stir in the heavy cream and continue to cook for another 5 minutes. Season with salt and pepper to taste.

Serve hot, garnished with pumpkin seeds if desired. Enjoy the creamy texture and rich flavors that make this soup a fall favorite!