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Ingredients

• 1 small (2 pound) pumpkin, halved, strings and seeds discarded (or seeds reserved for roasting)
• 1 acorn squash (about 1 pound), halved, strings and seeds discarded
• 2 tablespoons olive oil
• 2 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper, plus more for garnish
• 4 sprigs fresh thyme
• 2 medium yellow onions, peeled and halved
• 3 medium carrots, peeled and halved lengthwise
• 2 medium shallots, peeled and halved
• 1/2 medium orange
• 3 bay leaves
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/2 cup dry white wine
• 6 cups chicken stock
• 1/2 cup fresh orange juice
• 1/4 cup plus 1 tablespoon dark brown sugar
• 1 tablespoon plus 1 teaspoon balsamic vinegar
• 1/4 cup heavy cream

Description

Food Network Invites You To Try This Orange Pumpkin Soup Recipe From Emeril Lagasse.

Food Network