1 cheese pumpkin
1 parsnip
3 cloves garlic
1 tsp cayenne pepper
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 cup heavy cream
1/4 cup chicken broth
salt and pepper
parsely(garnish)
Directions:
Cut cheese pumpkin into quarters or sixths, coat with olive oil or butter, season with salt and pepper, and place on a rimmed baking sheet. Chop parsnip and peel garlic and add to the pan. Roast in the oven at 400 degrees until the pumpkin is soft.
Puree the cooked veggies. Add in the cayenne, nutmeg, and cinnamon, and salt and pepper to taste. Blend and add in the cream and chicken broth. Blend until all the ingredients are combined. Add more chicken broth if needed until you reached your desired consistency.
Garnish with parsley, serve and enjoy!
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