Halloween is almost here! And with that holiday, which is one of my favorites, comes my most favorite food ever: Pumpkin. I love pumpkin in all its forms: puree, pie, flavoring in coffee, ice cream, roasted seeds, etc. If it’s made from pumpkin, I’ve eaten it. Today’s recipe, Roasted Pumpkin Soup, is one I love and have made many times.
It looks intimidating but it’s actually really, really easy. And if you ditch the homemade pumpkin puree and use the canned, it’s even easier. This soup is a perfect weekend supper or a starter for Thanksgiving dinner. It can be dressed up with homemade roasted pumpkin seeds or dressed down with rolls from a can. (Yes, those are perfectly acceptable in our house!)
However you serve it, this soup is everything that’s wonderful about fall. It’s delicious and fills you with warmth on those cold autumn nights. I hope you enjoy it as much as I do!
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And here’s another beautiful interlude from Loreena McKennitt’s album The Visit to listen to while eating dinner. Bon appetite!
