ROASTED PUMPKIN SOUP

v Vegan

Pumpkins abound this time of year. This recipe uses a real pumpkin (not the canned stuff), and is chunkier than other versions of pumpkin soup often served at restaurants. Although the prep time is short, the cook time is a few hours, so it’s a good meal to make on a Sunday when you can go off and do other things while the soup is simmering.

Whole pumpkin (3-5 lbs)
1 tbsp vegetable oil
one medium Vidalia onion
16 oz of vegetable broth
2-3 cups water
1 tspn cinnamon
1/2 tspn salt
2 tspns maple syrup (or sugar)

Preheat oven to 450 degrees. Cut the pumpkin in half and scoop out the seeds (save for toasting). Lay the halves face down on a sheet of aluminum foil on top of a flat baking sheet. Allow to roast for an hour. The skin will turn dark brown. When done, allow to cool for a few minutes, then carefully peel off the skin with a knife. Pour the vegetable oil into a large pot or dutch oven and heat over medium on the stovetop. Peel the onion and chop it into small pieces. Add the onion to the pot and saute until the edges start to turn brown. Add the roasted pumpkin and mash with a fork. Turn heat to low. Add all the remaining ingredients, using 2 cups of water for a 3 lb pumpkin, or more if your pumpkin is bigger. Allow to simmer on low for at least an hour, stirring occasionally. Serve with crusty bread and/or a fresh salad. Makes approx 4-6 bowls.

To toast the pumpkins seeds, first rinse and remove any excess pumpkin strings. Heat the oven to 350 degrees. Toss the seeds with a 1/2 tbspn of either melted butter, soy margarine, or olive oil, and a few dashes of salt. Spread flat in a baking dish and toast for 30 minutes.