Crazy Sexy Cancer's Kris Carr and chef Chad Sarno share their Pumpkin Bisque recipe from the book Crazy Sexy Kitchen.

Serves 4

Ingredients

• 2 cups pumpkin, butternut squash or sweet potato
• 2 Tbsp. olive oil
• 1 1/2 cup white onions, diced
• 3 1/2 cups vegetable stock
• 5 cloves roasted garlic
• 1/4 cup sherry wine
• 1 1/2 Tbsp. maple syrup
• 1/2 tsp. cinnamon
• 1/4 tsp. cayenne
• 1/2 tsp. sea salt
• Cracked black pepper, to taste
• Toasted pumpkin seeds for garnish (optional)
• Pumpkin seed oil for garnish (optional)

Directions
1. Steam or boil the pumpkin or squash until tender.

2. Sauté onions over medium heat in olive oil until translucent.

3. Using a high-speed blender, combine pumpkin, onions, stock, garlic, wine, maple syrup and spices and blend until smooth.

4. Warm soup in saucepan. Serve hot, garnished with pumpkin seeds and a drizzle of pumpkin seed oil, if desired.