Ingredients

• Pumpkin (8 cups – chopped)

• Heavy cream (1 cup)

• Potato (1 – peeled & chopped)

• Onion (1)

• Mascarpone cheese (1 cup)

• Whole milk (4 cups)

• Parmesan cheese (1 cup)

• Garlic (2 cloves)

• Arugula (for dressing)

• Butter (4 tbsp.)

• Flour (2 tbsp.)

• Nutmeg (1/8 tsp.)

• Salt

• Pepper

• Olive oil

How to Prepare

1. Cut the whole pumpkin in half. Then cut into quarters.

2. Clean out the insides of the pumpkin.

3. Peel the skin off the pumpkin and cut it into chunks.

4. In a large bowl, add the pumpkin and potato. Cover in olive oil. Add pinch of salt and pepper.

5. Add potato and pumpkin mix onto a baking sheet.

6. Bake it for 30 minutes until its brown.

7. In a pot, add in olive oil and onions. Stir. Add in butter.

8. Once the butter is melted, add in the garlic.

9. Add flour to make rue.

10. Add in the pumpkin and potatoes.

11. Slowly add in milk and cream.

12. Add in almost all of the Mascarpone cheese. Keep some for the dressing.

13. Add nutmeg and parmesan cheese.

14. Using a hand blender, puree the soup.

15. Pour the soup into a bowl

16. Add a splash of olive oil, a dollop of the mascarpone cheese, a sprinkle of parmesan cheese and a sprinkle of the arugula. Enjoy!