Roasted Pumpkin Soup

Ingredients

Instructions

1. 1Preheat oven, cut pumpkin and toss with oil: Preheat oven to 450°F. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer.
2. 2Roast pumpkin: 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.
3. 3Place vegetables in saucepan and add stock: Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock.
4. 4Puree, add remaining stock: Use an immersion blender to puree until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth.
5. 5Heat, and serve: Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm until serving.