Roasted Pumpkin Soup with Cider Cream

INGREDIENTS

• 4 baking pumpkins or kabocha squash, each about 2 lb., quartered and
• seeded
• Olive oil as needed
• Salt and freshly ground pepper, to taste
• 4 carrots, peeled and thickly sliced
• 6 shallots, thickly sliced
• 2 celery stalks, thickly sliced
• 4 garlic cloves, minced
• 3/4 tsp. freshly grated nutmeg
• 1 Tbs. minced fresh sage
• 12 cups chicken broth
• 1 cup heavy cream
• 1/2 cup apple cider, reduced to 2 Tbs. and cooled