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Ingredients: ROASTED GARLIC 4 heads of garlic 2 tbsp (30 mL) olive oil SOUP 2 tbsp (30 mL) olive oil 2 cups (500 mL) onions, coarsely diced 2 cups (500 mL) carrots, peeled and coarsely diced 3 tbsp (45 mL) fresh ginger, peeled and finely diced ½ tsp (2 mL) chili powder 1 can (796 mL) pumpkin purée, not pumpkin pie filling 1 cup (250 mL) yellow-flesh potatoes, peeled and coarsely diced 2 tbsp (30 mL) fresh sage, coarsely chopped 8 cups (2 L) chicken stock ½ cup (125 mL) 35% cream Freshly grated nutmeg to taste Salt and white pepper to taste

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ROASTED GARLIC 4 heads of garlic 2 tbsp (30 mL) olive oil SOUP 2 tbsp (30 mL) olive oil 2 cups (500 mL) onions, coarsely diced 2 cups (500 mL) carrots, peeled and coarsely diced 3 tbsp (45 mL) fresh ginger, peeled and finely diced ½ tsp (2 mL) chili powder 1 can (796 mL) pumpkin purée, not pumpkin pie filling 1 cup (250 mL) yellow-flesh potatoes, peeled and coarsely diced 2 tbsp (30 mL) fresh sage, coarsely chopped 8 cups (2 L) chicken stock ½ cup (125 mL) 35% cream Freshly grated nutmeg to taste Salt and white pepper to taste

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