1 2lb pumpkin cut into pieces
1 T olive oil
salt and pepper
1/2 medium onion (I used a whole and found it too oniony. If you do not enjoy kissing your husband, however, a whole onion might be just the thing)
2-4 C chicken stock (I used 2 and was too lazy to open another can, but would have preferred it with more. About my too-thick soup, my 3-year-old said, "That's not soup. That's something you eat from a bowl." )
1 clove garlic
1/2-1 t dill, curry, cardomom (or a combination thereof) (Or try a tarragon or fennel if you're feeling feisty.)
cream for garnishing (If you'd like to do 2 C chicken stock and then 1/4-1/2 C cream or half and half or even sour cream, that would make this soup really creamy and perfect, if you're into creamy perfect things)
Roast pumpkin and onion brushed with olive oil and salt and pepper for 35 minutes. Add the garlic clove and roast another 10 minutes.
Scoop out pumpkin and toss veggies into a saucepan with chicken broth. Bring to boil, then simmer for a few minutes. Let soup cool slightly and puree. Add seasonings. I like to serve with a dollop of cream or sour cream in each bowl.
And the bonus feature of using an actual pumpkin: roasted pumpkin seeds.
Posted by The Tasty Cheapskate