Preheat oven to 350°F (176°C).

Remove stem pumpkin, and cut the pumpkin into two halves. Scoop the seeds out with a spoon; save these if you plan on roasting them. Rub the inside with one tablespoon of the olive oil. Place these on a foil-lined roasting pan, and roast in the oven for one hour, or until soft. Set aside after roasting.

Meanwhile, heat a stainless steel frypan on the stove, adding the remaining olive oil and the pat of butter. Stir together, and add the chopped onion and garlic. Saute over medium-low heat until caramelized, about 15-20 minutes.

For both Vitamix and Blendtec: Using a 64-oz or 90oz container, add first the 3 cups of stock, the cumin, chili powder, and red pepper flakes, then the onion mixture. Use a large spoon to scoop out the pumpkin into the container, discarding the skin. Lastly, add the cream cheese…two ounces to temper the “burn”, four ounces if you want to really keep the spice in control, or eliminate the cream cheese if you like it hot!

For Blendtec: Use the SOUP button 2 times.

For Vitamix: Start the machine on Variable 1, increase to Variable 10/High, and run for six minutes.

Serve as is, or top with roasted pumpkin seeds and a dash of oil for a combination of creamy, crunchy, and super delicious!

All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! :) Tag @BlenderBabes & #BlenderBabes