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

  1. 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.
  2. 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.