Ingredients for 8-10 portions:

2 oz Butter
2 lb. Sugar pumpkin, peeled, seeded; cut in 1/2's
3-4 cloves Garlic - whole
5 oz Large white Spanish onion; chopped in 1" cubes
35 oz Chicken Stock; strong & good quality
10 oz Cream; 35% whipping
10 leaves Fresh Basil - cut julienne
Salt to taste
White pepper to taste
4 oz Chase B.C. Sheep's Brie or similar quality brie
2 oz Olive oil

Methods:

1. Roast Pumpkin, onions and garlic in a heavy roasting pan with a little olive oil.
2. In a heavy Soup pot, place the roasted items and turn to medium heat and sauteí with butter.
3. Add most (3/4) of the chicken stock and simmer for 45 minutes until fully cooked through.
4. Place in food processor and blend in small amounts of brie with the soup (cover with a towel to protect against splattering hot soup)
5. Adjust thickness with leftover stock.
6. Add cream if desired and finish seasoning with basil, salt and pepper.
7. Serve hot, with fresh, warm crusty rolls.