Split and roast the sugar pie pumpkin at 375°F for about an hour, until quite soft. When cool enough to handle, peel and cut into chunks. Put chunks into blender canister.
While pumpkin is cooling, put poblanos under the broiler, turning frequently, until blackened all over in spots. Place in a paper bag, twist top shut. Let cool. When cool enough to handle, peel and seed peppers. Cut into slim strips. Set aside.
In a large-ish stockpot, saute the onion and garlic in the vegetable oil until soft, not browned.
Blend the pumpkin and the chicken stock into a smooth puree, working in batches if necessary. Consistency will vary depending on the exact amount of pumpkin; puree should be thick.
Add puree to stockpot and bring to a simmer. Add poblano strips. Return to a simmer.
Add half-and-half and grated cheese. Do not boil after this; but stir to melt cheese.
Taste and add salt and pepper to taste.
Ladle into pretty bowls, garnish with chopped cilantro and a dollop of sour cream.
Hot bread and a small green salad make this a complete meal. My family enjoyed this soup very much. I hope you do as well.
Contributor: Aimee Day
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