Easy Roasted Pumpkin Soup for Thanksgiving

When I went looking for a pumpkin soup recipe last week, I had a few requirements in mind. I wanted a soup that called for fresh pumpkin rather than canned so that I could use the sugar pumpkin I'd bought at the farmers' market. I was hoping for a savory soup that wouldn't taste like pumpkin pie, and I wanted a creamy texture without using any dairy. This recipe from Martha Stewart fit the bill. I used homemade chicken stock, which provided a rich base for the flavors of the roasted vegetables. I was worried that the shiitake mushrooms would overpower the pumpkin, but they didn't. Some toasted pumpkin seeds sprinkled on top made a nice garnish.

For more Thanksgiving recipe ideas, see last year's Gourmet Magazine Thanksgiving.


Roasted Pumpkin Soup
Serves 4

* 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

Directions

1. Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. 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.
2. Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. 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.