Thanksgiving Sugar Pumpkin Soup

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3-1/2 lbs. pumpkin, peeled and chopped
1-1/2 cinnamon sticks
2 tsp. cloves
3 tsp. sage
2 tsp. allspice
2 bay leaves
2/3 cups brown sugar
1-1/4 tbsp. salt
2 cups heavy cream
1/3 lbs. unsalted butter
5 carrots, peeled and chopped
4 yellow onions, chopped
2 stalks of celery, chopped
3-1/3 lbs. butternut squash
1/3 cup garlic cloves

Roast the pumpkins at 350 degrees. Wrap all the spices in cheesecloth bag and attach to the handle of the pot. Sautee the onion, celery, carrot and garlic in butter being careful not to brown, approximately for 3 minutes. Add the apple, pumpkin, squash, and spice bag. Add water to almost cover the vegetables and bring to a full boil. Reduce heat to a steady simmer. Puree the soup when the carrots have softened. Return to heat and cook with the addition of the cream and butter. Puree more to obtain a smooth and thick consistency.


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