West Indian Pumpkin Soup

3lbs Onions, quartered
2lbs leeks
2oz garlic cloves
2 fl oz olive oil
7lbs pumpkin puree
3.5 gallons chicken stock
2 qts half & half
1 qt heavy cream
salt & pepper to taste

Heat oven to 300F. Place onions, leeks and garlic in a shallow roasting
pan; drizzle with olive oil. Bake at 300F for 30 minutes. Puree
vegetables. Roast pumpkin puree at 300F for 20-25 minutes. In a large
stockpot, combine pumpkin puree, pureed vegetables and chicken stock;
bring to a boil. Simmer 1 hour. Add half & half and cream; simmer 5
minutes. Season with salt & pepper Serves 100, Hopefully program can
reduce the quantity!


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