Roasted Pumpkin Soup

Yeah, no picture here, but it was delish! And, VEGAN! YEAH! I always love it when I can make something vegan that the entire family will actually eat. This is a great autumnal soup.

2 3/4 pounds sugar pumpkin, cut into 2-inch pieces

1 onion, peeled and quartered

1 clove garlic, peeled

1/2 C olive oil

Coarse salt and pepper, freshly ground

5 cups vegetable stock

1. Preheat oven to 450 degrees

2. Combine pumpkin, onion and garlic on a rimmed baking sheet, toss with 2 teaspoons salt and oil. Spread in a single layer. Roast until pumpkin is soft, about 30 minutes. Let cool, then, if desired, remove skins (but this is not necessary. I didn't do it and it was just fine . . . and extra nutrients!

3. Transfer vegetables to a medium saucepan and heat over medium heat. Pour in 2 C stock and blend to puree with an immersion blender, or in batches in a regular blender. Add remaining stock, until you reach you desired consistency and puree until smooth.

4. Season with salt and pepper and serve warm.