Fall has definitely arrived, and with the season, a plethora of root vegetables are available.
What better way to enjoy the season’s bounty than by making a pumpkin soup?
Here’s the recipe:
Preheat oven to 450F
Cut up 2 large onions and 1 baking pumpkin. Add 2 cans of sliced mushrooms. Drizzle with olive oil. Sprinkle with salt and pepper. Roast until all veggies are tender (about 15 minutes)
Purée the veggies with some veggie broth. Put the “mash” into a large pot. Thin it out with some heavy cream and more veggie broth. Stir occasionally. Serve hot.