Roasted Pumpkin Soup

Ingredients

• Sugar pumpkin or butternut squash: 2 and 3/4 pounds, halved and seeded
• Onion: 1, peeled and quartered through the stem
• Mushrooms: 2 shiitake, stemmed, caps wiped clean
• Garlic: 1 clove, peeled
• Olive oil: 1/2 cup
• Coarse salt and freshly ground pepper
• Vegetable stock: 5 cups

Step 1

Preheat the oven to 450 degrees. Cut the 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.

Step 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. Serve it warm.

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From the October 2020 issue of FHM India.