| Ingredients | 1 1/2 medium onions
3 tbsp olive oil ( cold pressed organic)
2 1/2 pounds pumpkin, peeled, seeded and cut in halves
5 cups vegetable stock
1 cup orange juice
1 orange, zest of
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 cup dry white wine
1 tbsp sugar
salt & pepper
1 orange, thinly sliced
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| Directions | Preheat the oven to 375 degrees F.
Rub the pumpkin with 1 tablespoon olive oil and season with a little salt black pepper; place flesh side down, toss the onions in remaining oil, salt and pepper and place in a large roasting pan . Roast until are well browned, about 1 1/2 hours, occasionally stirring the onions. Let vegetables cool enough to handle. Scoop flesh of pumpkins place in pot, season with salt, cloves, and allspice, juice and wine to deglaze the pan. Add 2 cups stock and zest, bring to a simmer. Cook for 20-25 minutes .Puree in a food processor or blender or push through a sieve until very smooth. Add remaining stock and sugar. Return to saucepan, add sliced orange and reheat gently for 10 minutes.
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