Roasted Pumpkin Soup

Wondering what to do with those beautiful pumpkins on your front porch? Here's an easy and delicious soup that's perfect for those cool Fall evenings.

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I used one of my favorite pumpkins - Blue Doll. This greenish-blue pumpkin grows to around 20 pounds in weight. It has a deep orange flesh and is perfect for soups.

Method for roasting pumpkin.

1 pumpkin, seeded & cut into chunks. Place pumpkin in a large roasting pan. Drizzle with avocado oil, salt & pepper. Add 1/4 cup water to bottom of pan. Cover with foil and bake at 375 degrees until pumpkin is very soft - about 1 hour. Remove pumpkin from oven, allow to cool slightly. In a bowl, scoop out pumpkin to use for soup.

Ingredients.

• 2 tbsp. avocado oil

• 1 tbsp. butter or ghee

• 1 onion, chopped

• 2 cloves garlic, minced

• 2 carrots, peeled & chopped

• 2 stalks celery, chopped

• 1 quart vegetable or chicken stock

• 1 cup water

• roasted pumpkin

Method.

1. In a large dutch ovenover medium heat; saute garlic, onion, carrots and celery until soft.

2. Add roasted pumpkin and broth. Bring soup to a boil and then reduce heat to low. Cover soup and cook for 30-45 minutes.

3. Remove from heat and use an immersion blender to blend soup until smooth. Add salt & pepper.

Add-in Ideas.

• Roasted Pumpkin Seeds

• Crumbled Bacon

• For a creamier soup add coconut milk for non-dairy or heavy cream to taste.

• Add red curry paste [Thai Kitchen is my favorite!],coconut milk, lime juice, ginger and cilantro for a fabulous Thai version.