3 lbs pumpkin
3 cups chicken stock
1 onion, chopped
3 garlic cloves, roasted
Preheat the over to 400°F. Cut pumpkin in half and roast for 45 minutes.
Scoop out seeds and set them aside. Put the pumpkin into a blender along with roasted garlic, onion and chicken stock. Mix to desired consistency.
Recipe reprinted from Chef MD's Big Book of Culinary Medicine: A Food Lover's Road Map to: Losing Weight, Preventing Disease, Getting Really Healthy by John La Puma, M.D.