Pumpkin soup with cream and cheese

Ingredients:

• 3 whole acorn squash (about 8 cups cooked)
• 6 shallots (1 diced, 3 heads peeled and left whole)
• 6 peeled cloves of garlic
• 3 tbsp. l. olive oil, plus 1/3 tbsp. olive oil
• 1 tbsp. salt
• 1 tbsp crushed pepper, plus a little more for seasoning
• 110 g butter (total)
• 4 cups low-sodium chicken broth
• 1/4 tsp cayenne pepper
• 1/4 teaspoon white pepper
• 1 teaspoon dried sage
• 1 teaspoon savory
• 1 cup heavy cream
• 1 tbsp Worcestershire sauce
• 1/3 tbsp. grated parmesan

Preparation:

1. Preheat oven to 180°C.
   
   Cut the pumpkin in half down the middle and scoop out the seeds with a spoon. Trim each end of the pumpkin to ensure stability. Line a baking sheet with aluminum foil and place the pumpkins cut-side up. Add peeled shallots to three of the pumpkin halves, and add two cloves of garlic to each of the other three. Drizzle with 2 tablespoons of olive oil and season with a tablespoon of salt and ground pepper.
   
   Bake in a hot oven until soft and caramelized, or until the pumpkin begins to fall apart, about an hour. Remove from the oven and, when cool enough to avoid burning your hands, separate the flesh from the skin.
   
   Reserve the baked onions and garlic with the pulp. This can be done in advance.
2. In a large Dutch oven, heat 1 tablespoon olive oil and 2 tablespoons (30 g) butter over medium-high heat. When the butter begins to foam, add the raw, diced shallots and cook until caramelized, about 5-6 minutes.
   
   Deglaze the pan with 1/2 cup chicken broth and stir to remove any browned bits. Reduce the heat to medium-low and add the remaining squash, roasted onion, and garlic, then pour in the remaining chicken broth. Stir, then puree the mixture with an immersion blender until very thick. Add the cayenne pepper, white pepper, and herbs.
   
   Add the cream and Worcestershire sauce, then heat over medium-low heat. When the mixture begins to simmer, blend again with an immersion blender and stir in 1/4 cup of Parmesan. Reduce the heat to low. Ladle the soup into bowls and serve with freshly ground black pepper, a drizzle of olive oil, and a sprinkle of the remaining Parmesan.