Roasted Pumpkin Soup

A few days ago as I was munching on almonds, I suddenly felt an atrocious pain and realized that I broke a tooth. One of my molar;-(..Of course, I had to have this fixed which was not making me too happy. Going to the dentist is not my favorite thing to do, getting this new crown was going to put a dent in my Thanksgiving shopping ( just kidding), and having this fixed so close to the famous feast was putting a dip into my mood.

You can only guess that after spending a few hours at the dentist yesterday, and a new crown in my mouth, I did not feel like eating a whole lot, in fact nothing. I fixed dinner for my family and just hang out with them with a cup of coffee in my hand. A few hours later however, after having taken a few advils, I was starving but could not see anything that would not hurt me. So I thought: ” Soup, Soup…” except that there were none in my fridge. No problem. I had a small pumpkin and decided this would be what I would have. This recipe is inspired by a wonderful friend and cook named Rodney who shared with me what he cooked recently. I followed some of his recommendations, and this is what I made.

Ingredients for 4-6 servings: 1 small pumpkin called the pie pumpkin, 1 purple onion, 1/3 cup of dark muscovado sugar, salt and pepper, 2 tbsp of olive oil, 3 cups of chicken or vegetable broth.

Peel and dice the pumpkin in 1 inch squares. Place the diced pumpkin in a large bowl, drizzle 2 tbsp of olive oil, 1/8 tsp of seal salt, 1/16 tsp of fresh ground pepper and mix well so that the pumpkin is well coated. Spread the pumpkin on a deep Flexipan that you would have placed on top of a perforated sheet. Spread the diced onions over the pumpkin, and sprinkle 1/3 cup of the Muscovado sugar on top of the pumpkin and onions. Cook in a warm oven for 15 minutes at 425. After the pumpkin has cooked, empty it all into a large bowl and with a mixer, pure the soup. Slowly add the hot broth as you puree the vegetables. You may eat the soup at this point ( I did and it tasted great) or you can empty the soup into a pot and cook it for another 15-20 minutes to infuse the broth and make the soup even more wonderful. Add more salt and pepper if needed ( i did not). To make the soup more creamier, you can also add a dollop of mascarpone cheese or Creme Fraiche. Et Voila!