Soup on Thanksgiving Day... Hmmmm~

Are you looking for something that will make this Thanksgiving memorable? I love the idea of a warm bowl of soup early in the day then a 'scaled back' feast in the afternoon. This pumpkin soup is better made a day or two ahead... that's just what I need!
I found the recipe at Epicurious, then changed it up a bit by roasting the pumpkin first. This adds a level of flavor that can't be matched with canned pumpkin. Roasted Pumpkin Soup
2 Tbs olive oil
2 large carrots
2 celery stalks
1 large onion
4 cloves garlic
2 sprigs fresh thyme
1 2-pound pumpkin
6 cups chicken broth
5 whole cloves
1/2 cup whipping cream
2 tablespoons honey
Dice carrots, celery, onion and garlic; sauté until tender in olive oil. Cut pumpkin into large chunks sprinkle with olive oil add cloves and thyme, roast at 400° until soft and browned- about 20 minutes. When cooled, skin and put the pumpkin into the pot (remove cloves). Add 6 cups stock. Cover and simmer.
Purée soup in batches in blender return to the pot. Stir in cream and honey. Bring to simmer. Season to taste with salt and pepper.

The honey and cloves make it a little sweet and a little savory, the flavor roasted pumpkin comes through. I topped these with a parmesan croutons.
There will still be room for that pumpkin pie and all the trimmins.

Y'all enjoy!
Sandi