1
If you are using pie pumpkins, cut in half and place face down on a cookie sheet lined with baking paper and bake at 350° for 30 minutes.
2
Satè onions in a couple tablespoons of water until translucent.
3
Blend onions in a blender with a little of the vegetable broth.
4
Place into a soup pot along with pumpkin purée and the remaining ingredients.
5
Cook on medium high for 20 minutes or until it reaches the creamy consistency you want.