Roast Pumpkin Soup

Fall, er, winter is finally here!  Time to make soup.  This is my revised version of Roast Pumpkin Soup that I found in Martha Stewart a few years ago.

Here’s what you need:

1 sm. pumpkin – the kind used to make a pie
1 onion – quartered
2 apples – quartered
2 cups yukon gold potatoes – roughly chopped
4 cloves garlic
5-6 cups vegetable broth or chicken broth
olive oil
salt & pepper

Clean out pumpkin and cut into 2 inch pieces.  DO NOT attempt to peel it.  You will break your peeler or your wrist or both.  Let the oven do all the work.  Place pumpkin on a foil lined, greased baking sheet.  Drizzle with olive oil and season with salt and pepper – generously.  If you have your garam masala handy, add a dash of that too.  Roast in a 450 degree oven for about 30 minutes or until the pumpkin is tender when poked with a fork.

Set that aside to cool.  On the same baking sheet place the rest of the fruits and veggies and do the same olive oil, s/p drill as before.  Second verse same as the first, roast until tender.  While that batch is roasting and when the pumpkin has cooled down enough to touch peel the skin off and discard.

Once everything is roasty-toasty place it all in a large stock pot.  Pour 2 to 3 cups of stock and puree with an immersion blender until smooth.  Add the rest of the stock and puree again.  If it is too thick just add more stock until it’s just right.  Bring to a simmer and add salt and pepper to taste.

Sorry I don’t have a better pic.  We were all in such a hurry to slurp it down that I didn’t get a chance to do things properly.  You know what would have been really awesome with this?  A little drizzle on top of sherry right before serving.  Note – never EVER use cooking sherry.  Or if you don’t have sherry on hand a dollop of sour cream would be delightful as well.

This soup is just what the dr. ordered on a chilly fall day.