Roasted Pumpkin Soup Gluten Free

Roasted Pumpkin Soup Gluten Free

Ingredients

  • • 2 3/4 pounds sugar pumpkin or butternut squash, halved and seeded
  • • 1 onion, peeled and quartered through the stem
  • • 2 shiitake mushrooms, stemmed, caps wiped clean
  • • 1 garlic clove, peeled
  • • 1/2 cup olive oil
  • • Coarse salt and freshly ground pepper
  • • 5 cups homemade or store-bought low-sodium vegetable stock

Directions

  1. Preheat oven to 450 degrees.
  2. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet.
  3. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer.
  4. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.
  5. Transfer vegetables to a medium saucepan; heat over medium.
  6. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth.
  7. Bring soup just to a simmer.
  8. Remove from heat, and season with salt and pepper.
  9. Cover to keep warm.