- a pumpkin or butternut squash
- one onion
- some carrots
- 1/2 cup olive oil
- 5 cups of vegetable stock
- salt and pepper
- sour cream
- Preheat oven to 350 degrees.
- Peel the pumpkin and remove, but keep the seeds. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast for about 30-40 minutes until pumpkin is tender when pierced with a fork. Rotate pan and turn vegetables halfway through.
- Boil the saved pumpkin seeds for 10 minutes. Dry them, place them in a baking pan, add some spiced salt and roast them for some time while the oven is still hot. The seeds are a great snack. You can also sprinkle some on top of the soup later.
- Puree vegetables and stock. Oh, and when you puree the pumpkin, be careful. Don’t splatter it all over the kitchen like I did.
- Bring soup to a simmer. Remove from heat, and season with salt and pepper.
The ginger makes this a pretty spicy soup, great for cold weather nights. The soup can be frozen without loosing its taste. Add a dash of sour cream and some roasted pumpkin seeds. Enjoy.
If I remember well, you can add coconut milk to the soup for a richer taste.