This roasted-pumpkin soup is a perfect soup to ward off the autumn chill and herald the fall holiday season. Add a dollop of sour cream and a splatter of chives and enjoy your beautiful bounty!

2 3/4 pounds sugar pumpkin or butternut squash, halved and seeded

1 onion, peeled and quartered through the stem

2 shiitake mushrooms, stemmed, caps wiped clean

1 garlic clove, peeled

1/2 cup olive oil

Coarse salt and freshly ground pepper

5 cups homemade or store-bought low-sodium vegetable stock

1. Preheat oven to 450*F. Cut pumpkin into 2-inch pieces.

2. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet.

3. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer.

4. 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.

5. Transfer vegetables to a medium saucepan; heat over medium.

6. Pour in 2 cups stock; puree with an immersion blender until smooth.

7. 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.

Makes 4 servings.

Recipe and photo courtesy of Martha Stewart Living Magazine.

Comments

Sophie

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A lovely roasted pumpkin soup!! This I must make soon!

Saturday 30 October 2010, 23:28

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Elva

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Holiday Harvest Pumpkin BreadEveryone\'s Favorite Pumpkin BreadBy Caroline Trump Takeaways Pumpkin bread your family and seguts will love.Moist, flavorful, and hearty this pumpkin bread is great for any meal or anytime.A moist, pleasantly spiced, and hearty pumpkin bread that is sure to be a hit at any function. Serve this tasty bread with soup, as a compliment with dinner, as a breakfast bread, or alone. Your family and seguts are sure to rave about it\'s very tasty flavor.1 bd Cups of flour1 Cup of sugar1 teaspoon of baking sodabd teaspoon of saltMix dry ingredients in large bowl and sit aside.1 15 oz. Can of pumpkin2 eggs beatenbd Cup of olive oilbd Cup of waterbd teaspoon of nutmegbd teaspoon of pumpkin pie spicebd teaspoon of cinnamonbd teaspoon of allspicebd Cup walnutsbd Cup of raisinsMix wet ingredients, spices, walnuts, and raisins in a separate bowl.Fold dry ingredients into wet ingredient bowl.Pour into a well-greased loaf pan. Bake at 350 degrees for 50 60 minutes or until knife comes out clean. Do not over bake. Do not double recipe. Mix all additional loaves separately.Cool for 10 minutes and serve warm. Tightly wrap remaining bread to keep fresh.This bread is also fantastic at room temperature.

Friday 30 March 2012, 17:24

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