|3 cups of pumpkin cut into 1" cubes or 1 large can of plain pumpkin
||4 tablespoons of butter
|1 ½ cups of diced onion
||4 tablespoons of olive oil
|4 or 5 cloves of garlic unpeeled
||Salt and white pepper
|1 quart of chicken stock or broth
||1 flour tortilla
|¾ cup of heavy whipping cream
In a bowl, toss the pumpkin with 3 tablespoons of olive oil. Spread the pumpkin in a single layer on an ovenproof pan. Roast in a 400º oven for 20 minutes or until soft and toasted. Set aside.
Coat the garlic with the remaining tablespoon of oil and bake at 350º for 15 minutes. Set aside to cool.
Melt the butter in a 3-quart saucepan. Cook the onion until soft and add the chicken stock or broth and cream. Bring to a boil. Add the roasted pumpkin or can of pumpkin.
Squeeze the garlic out of the skins and add to the soup. Simmer for 15 minutes.
Puree the soup in a blender in batches until there's a smooth consistency. Taste the soup and adjust the seasoning with salt and white pepper. Depending on the squash, you may have to thin the soup with a little more broth or stock to your liking.
Cut the tortilla in half and cut in thin strips. Place the strips in a bowl and spray with non-stick pan coating. Sprinkle the tortilla chips with chili powder. Spread on the tortilla strips on a cookie sheet and bake in the oven until crisp.