Mrs. Meathead’s NOT Low-Fat NOT Vegetarian SPOOKY PUMPKIN SOUP

Now, these are all just guidelines for measurement. The recipe is my head, and I just do what seems right, and what tastes good. The rest is up to you.
1 small pumpkin (I think we got a small 3 pounder)
1 lb real good smoked ham
4 stalks celery
1 onion
1/2 bag bunny baby carrots
1 fistfull (one girly handful, mind you) fresh (!) oregano
1 fistfull fresh sage
1 fistfull thyme
1 entire garlic thingie
1/4 tsp creole seasoning or just cayenne is ok
1/2 cup white wine (or it could been alot more, we just kept pouring)
6 cups real honest to god homemade chicken broth
1/2 pint heavy cream
Gut pumpkin and slice up into big wedgies. Baste each piece with olive oil covering all exposed pumpkin bits. Put on biiig cookie sheet and bake at 250 degrees for hours, or until it softens. At some point cut the top off the garlic clove and put in foil, covering with olive oil and put into bake until real soft with the pumpkin.
When the pumpkin is soft, let it cool, it really hurts to try and wrastle the skin off when it’s real hot.
Dice onion, carrots, celery and herbs, creole stuff and sautee in olive oil and, if you’re daring, a little butter.
Peel the skin off the pumpkin wedgies and cut into large chunks, put in pot with sauteing veggies, start adding your broth and wine, enough to cover the pumpkiny bits.
Cook for 30-45 minutes until the pumpkin is turning to mush. Then put mixture through the blender until smooth. Add back into pot. Dice ham into 1/2 ” cubes and add. Start adding the heavy cream, chicken broth, and more wine, stirring constantly over low heat. Keep tasting until it’s good.
That’s it! Ready to eat!

These are scary food pictures. The real deal looked and tasted great!

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