Roasted Pumpkin Soup

Summer breezes have transformed into crisp autumn air, making way for pumpkin picking.
Beautiful rainbows of golden yellow spaghetti squash, vibrant orange pumpkins next to the muted orange tones of butternut squash and forest green hues of acorn squash.


I was intrigued by a pumpkin soup featured on Exclusively Food.  I've added tomato to the roasting pan and ginger to the spice blend.  My taste tester had two bowls.


Makes 5 cups.

2-3 lbs. pumpkin, peeled and seeds removed

4 medium cloves of garlic, unpeeled

1 whole tomato, such as Roma

Extra virgin olive oil

1 large onion, finely diced

1/2 tsp. ground cumin

1 dash ground nutmeg

1 dash ground ginger

4 cups chicken broth

salt and pepper, to taste

Preheat oven to 375 degrees.  Cut pumpkin in half using a sharp knife.  Remove inner stringy pulp and seeds from center using a spoon.  Peel skin from both halves.

Save the seeds for roasting later or discard.

    

Cut pumpkin into approximately 1-inch cubes.  Cut tomato in half lengthwise.


Line a shallow baking tray with parchment paper or aluminum foil.  Place pumpkin cubes, unpeeled garlic and tomato (skin side down) on lined baking tray.  Drizzle the pumpkin, garlic and tomato with extra virgin olive oil, tossing to coat evenly.

Roast garlic for 20 minutes, then remove.  Continue roasting pumpkin and tomato for approximately 45 minutes, or until the pumpkin is soft but not browned.


In a large saucepan, heat extra virgin olive oil on medium flame.  Add onion, cumin, nutmeg, ginger, salt and pepper, stirring together for a minute.

Add roasted pumpkin, tomato and chicken stock to saucepan.  Cover and bring to a boil.  Lower heat and remove cover, simmering for 30 minutes.  Turn off heat and stir in roasted garlic.


Allow saucepan to cool for another 30 minutes before pureeing in blender, or use immersion blender to puree soup.


Serve soup warm with dash of nutmeg and top with sour cream if desired.