Pumpkin Squash Soup

Fall is officially here. This Pumpkin Squash Soup will warm you up with the fresh ingredients of the season. Served with a crisp garlic sourdough bread and easy salad, it is the perfect light Autumn dinner. I garnish it with a swirl of sour cream and chopped chives from the garden for presentation.
Bon Appetit!

Ingredients
1 medium pumpkin, or 2 small pumpkins (I prefer the sweetness of smaller pumpkins)
1 medium butternut squash
4 shallots, roughly chopped
3 cloves of garlic, finely minced
1/4 cup olive oil
Salt and pepper to taste

6 cups chicken broth (may prefer vegetable broth if vegetarian)
1/2 cup cream (do not use milk, as it may have a tendency to curdle)
1 teaspoon brown sugar
1 teaspoon honey (or Agave Syrup, if preferred)
1/4 teaspoon of cumin
1/8 teaspoon of Allspice
1/8 teaspoon of nutmeg
Salt and pepper to taste

Sour cream and chopped chives to garnish

Preparation
Preheat oven to 375 degrees.
Cut both the pumpkin and the squash in half and remove the seeds. Chop both the pumpkin and the squash into 4"x4" pieces and toss with the chopped shallots, garlic, olive oil and salt and pepper, and lay the combination on a large cooking tray. Bake for approximately 25-30 minutes, until both the pumpkin and squash is fork tender.
Remove the pumpkin and squash from the oven and let rest until cool enough to handle.
With a spoon remove the rinds from both ingredients and save the flesh, combined, in a large soup pot. Add the shallots and the garlic from the oven pan as well. Add in the remainder of the ingredients, less the sour cream and chives to garnish. Using a hand-held emulsifier blend until reached desired consistency. Cook over medium heat for approximately 20-35 minutes.
Garnish with sour cream or creme fraiche and chopped chives.

Serves: 6