This recipe was created by Adam Calder, Wheatsfield's Produce Manager, and originally appeared in the October 2010 Field Journal.

• 1 small to med. pie pumpkin
• 1 small to med. hard winter squash
• 4 cloves garlic
• 1 small red onion
• 1 small white onion
• 2 Tbsp olive oil or butter
• 1-2 quarts vegetable stock
• 1/2 quart fresh cream
• 6 Tbsp chopped fresh sage
• 4 Tbsp chopped fresh parsley
• 1 Tbsp fresh ground nutmeg
• 1-2 Tbsp salt
• 1 Tbsp fresh ground pepper

Wash the pumpkin and squash. Cut in half horizontally and place cut side down on greased cookie sheet. Roast for 1 hour @ 375. While the squashes are roasting, saute the onions and garlic over low to medium heat for 20 mins. in a large soup kettle.

When the squashes are done roasting and cool enough to handle, scoop the seeds out and peel (discard). Chop into cubes and puree in batches, pouring in the stock until an even fluid consistency is reached. Pour batches into kettle.

Pour cream into kettle, add chopped herbs and seasonings and add salt to taste. Bring to a boil, then lower to a simmer for 5-10 mins.