Before pumpkin season ends here is a quick and easy recipe for roasted pumpkin soup.
1. small pumpkin cleaned and cut into pieces (about 2 lbs)
2. 1 clove of garlic
3. 1 onion chopped
4. 5 cups of vegetable broth or chicken stock
salt and pepper to taste
Heat over to 350 place pumpkin on cooking sheet and sprinkle with olive oil, garlic, onions and 2 tsp. of salt roast for 30 minutes or until pumpkin is tender. Pour 1/2 the stock into a pot add pumpkin, garlic and onions and blend with stick blender. Add remain stock and bring to simmer. Remove from heat add additional salt and pepper to taste if needed.
Add some roasted pumpkin seeds, parsley or sour cream and your dinner is served.