Looking for soup season recipes as Chicago weather gets colder? Try this yummy roasted pumpkin soup recipe.
For the purée, you'll need one large pumpkin, two small pumpkins, one large butternut squash or two acorn squash. You'll also need two tablespoons of extra virgin olive oil, one cup of water and salt and pepper to taste.
Sprinkle it with olive oil, salt and pepper. Place cut side down on a sheet pan and add the water to the pan. When the oil is hot, add the onion and ginger. Cook for five minutes, stirring often, until soft and just browning.Add the pumpkin purée stock or broth and maple syrup. Bring to a boil, reduce the heat to low and simmer, stirring often for 20-30 minutes.
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