HEAT oven to 350ºF. Mix pumpkin, brown sugar and 2 tablespoon oil in roasting pan. Sprinkle with salt. Cover and bake 45 minutes or until fork-tender.
HEAT remaining 2 tablespoons oil in Dutch oven over medium-high heat. Add onion and garlic; cook 4 to 5 minutes or until softened. Stir in thyme, habanero pepper, pumpkin pie spice and pepper. Cook 2 minutes, stirring occasionally. Stir in chicken broth and roasted pumpkin with pan juices. Simmer 10 minutes. Stir in cream.
TRANSFER mixture to blender or food processor, working in batches, if necessary. Cover and process until smooth. Return soup to Dutch oven and heat through. Garnish individual servings with pepitas.
Serving Size (1/6 of recipe), Calories 320 (Calories from Fat 230), Total Fat 26g (Saturated Fat 11g, Trans Fat 0g), Cholesterol 55mg, Sodium 840mg, Total Carbohydrate 20g (Dietary Fiber 1g, Sugars 12g), Protein 4g; Percent Daily Value*: Vitamin A 160%, Vitamin C 20%, Calcium 6%, Iron 8%.
*Percent Daily Values are based on a 2,000 calorie diet.
Butter Flavor, Crisco Results
For those who love the taste of butter, but demand the performance of shortening.