pumpkin soup


• 1 small pumpkin or large winter squash
• Nocellara EVOO
• Kosher salt and freshly ground pepper
• 2 sprigs thyme 4 cloves garlic
• 1 c. ricotta cheese
• 2 c. apple cider
• 2 c. water
• Pickled apples
• Roasted pumpkin seeds

Preparation: Preheat oven to 350 degrees. Split the pumpkin and scrape out seeds and pith, oil the cut surface with olive oil, and season generously with salt and pepper. Place the halves cut side down on a baking sheet, with a sprig of thyme and 2 cloves of garlic, tucked underneath each seed cavity. Roast in oven for 45 min. or until completely tender. When pumpkin is cool enough to handle, scoop out the flesh (or peel off skins) and add pulp to a soup pot along with the roasted garlic and ricotta cheese. Mash them together with a potato masher or spoon; add the cider and water, and heat to a simmer. Taste and correct the seasoning. Serve, garnished with slices of pickled apple and a few roasted pumpkin seeds.

**Recipe from honestcooking.com