Roasted Autumn SoupUser Submitted Recipe
1 small sugar pumpkin, halved and seeded.(save some seeds to toast for garnish)
1 butternut squash, halved and seeded
2 acorn squashes, halved and seeded
1 head of garlic, cut in half across the middle (for roasting)
2 onions, quartered
4 cups of chicken or vegetable stock (approx.)
3 tbsp olive oil (approx.)
1 cup heavy cream
2 4 inch pieces of rosemary sprigs
pinch of cinnamon
pinch of nutmeg
salt and pepper to taste
Put all vegetables in a bowl and coat with olive oil, salt and pepper. Place in a single layer on a baking sheet. Add the rosemary whole and roast at 375 degrees for about 40 minutes, or until all vegetables are very tender.
Use a small pan to roast some pumpkin seeds. Meanwhile, heat up your stock in a stockpot on top of the stove. Keep warm.
Scoop out the flesh of the squash and pumpkins and add to the stock. Add the carrots, onions and garlic (just pop out each clove from its skin) and pluck the rosemary off the sprigs.
Use a hand held blender or a food processor (in batches) and emulsify everything together. Consistency should be very smooth and creamy, if it is too thick just add more stock. Finish with your cream, nutmeg and cinnamon.
Serve with some nice crusty bread and this is a great meal!! Enjoy!