I just spotted this recipe in my Martha Stewart Living mag (October ‘09).  The ‘Magic Of Fall’ issue is dedicated to all things festive - and if you haven’t been able to tell by now my affection for Autumn is in full swing.  I definitely plan on making this soon…but probably not before I make a trip to a pumpkin farm.  This is one of the few recipes I’ve found for pumpkin soup that doesn’t involve dairy - which is perfect for me since I’m lactose intolerant.

Roasted Pumpkin Soup:

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 organic olive oil

Course 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.  Serve hot. Cover to keep warm.

Photo & recipe courtesy of www.marthastewart.com