a 3 pound pumpkin, cut in half and remove seeds
3 tablespoons butter
Salt and pecker
1 medium onion, peeled and chopped
1 medium carrot, cleaned and chopped
4 cups chicken stock
3/4 cup heavy cream
toasted and chopped pecans
In a 400 degree oven, bake the pumpkin, cut side down, until soft, about an hour. Allow to cool and scoop out flesh. In a large sauce pan melt the butter and add the spices, stirring for a couple of minutes. Add the onion and carrot and stir occasionally, while cooking for 5-7 minutes. Add stock. Simmer until veg is soft, about 25 minutes. Add the cream and continue to cook for a few minutes more. Carefully puree in batches in a blender. Garnish with toasted chopped pecans.
Shit, the braised beef with grilled noodle at Roost is crazy good.