Everybody’s favourite autumn soup. So fast and easy to make!
- 3 lb / 1.3 kg pumpkin
- 1 onion
- 1 garlic clove
- 2 oz / 70 g cremini mushrooms
- ½ cup olive oil
- 4 cups vegetable stock
- Preheat oven to 450° F / 230° C. Cut pumpkin in half, seed it, and cut it into 2″ / 5 cm pieces. Peel and quarter the onion. Peel garlic, stem and clean mushrooms. Put all vegetables on a rimmed baking sheet. Add oil, season with salt and pepper, and toss to coat. Roast about 30 mins, until pumpkin is tender. Let cool, then remove skins.
- Put vegetables in a blender, add the stock, and puree until smooth (you might need to do that on portions). Transfer to a saucepan and heat over medium. Bring soup to a simmer, season with salt and pepper, and remove from heat.
