Roasted Pumpkin Soup

1. 1

   Preheat oven to 450 degrees.

2. 2

   Cut pumpkin into 2-inch pieces.

3. 3

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

4. 4

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

5. 5

   Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through.

6. 6

   Let cool, then remove skins.

7. 7

   Transfer vegetables to a medium saucepan; heat over medium.

8. 8

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

9. 9

   With the blender running, slowly add remaining 3 cups stock, and puree until smooth.

10. 10

    Bring soup just to a simmer.

11. 11

    Remove from heat, and season with salt and pepper.

12. 12

    Cover to keep warm.

No additional tips available.