Roasted Pumpkin Soup

1. 1

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

2. 2

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

3. 3

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

4. 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.

5. 5

   Let cool, then remove skins.

6. 6

   Transfer vegetables to a medium saucepan; heat over medium.

7. 7

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

8. 8

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

9. 9

   Bring soup just to a simmer.

10. 10

    Remove from heat, and season with salt and pepper.

11. 11

    Cover to keep warm.

12. 12

    Looking for more healthy recipes?

13. 13

    Check out our collections of low-fat recipes, healthy recipes for the whole day, and vegan recipes.

* Per serving · 4 servings · Values may vary.

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