This was easy to make, if you are patient with the cutting. I made enough for 12, so I used one white potato and one sweet potato instead of two white potato. I added 8 cloves of garlic. I peeled the pumpkin AFTER I roasted the pieces. I learned that my 20+ year old food processor is NOT water tight, so I almost lost my broth, but I got most of it back out, pured the veggies, and then hand-whipped it into the broth and cream. I thought I had nutmeg, but it turned out I had allspice, so in it went. I shredded a little fresh ginger into it, too. A friend suggested that. Chopped up an apple and threw in the chunks AFTER it was pured and reheated. Gave it a few bites of sweetness. It tastes good, but not that much like pumpkin. Maybe because I just used a regular old pumpkin and not a sugar pumpkin? Anyway, I'd try this recipe again, but with the nutmeg and a sugar pumpkin.
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This was easy to make, if you are patient with the cutting. I made enough for 12, so I used...