Roasted Pumpkin Soup
Add your favourite fall spices to this dish to give it your own seasonal twist!
2.75 lbs sugar pumpkin or butternut squash, halved and seeded
1 white onions, peeled and quartered through the stem
1/2 cup extra virgin olive oil
0 coarse salt and freshly ground pepper
5 cups homemade or store-bought low-sodium vegetable stockShop this recipe
1. Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.
2. Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.