The Best Roasted Pumpkin Soup

Name: The Best Roasted Pumpkin Soup
Yield: 6 servings
Ingredients: 4 -5 cups diced peeled pumpkin; 2 large carrots, thickly sliced; 2 large thickly sliced parsnips (or diced celeriac, i.e. celery root); 1 medium sweet onion, diced; 1/2 head garlic (still in the skins); 4 tbsp olive oil; 1/2 tsp salt; 1/2 tsp pepper; 2 to 3 cups vegetable stock, enough to bring the puree to the thickness you prefer; 1 tbsp smoked paprika; pinch ground paprika; 2 tbsp chopped fresh thyme ( or 1 tbsp dry thyme); salt and pepper to taste

The Best Roasted Pumpkin Soup was pinched from <a href="http://www.nlrockrecipes.com/2012/10/roasted-pumpkin-soup.html" target="_blank">www.nlrockrecipes.com.</a>

"The best pumpkin soup I have ever tried with the added natural sweetness of seasonal root vegetables and roasted garlic. Makes terrific Fall appetizer course or an amazing vegetarian lunch...."

INGREDIENTS

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4 -5 cups diced peeled pumpkin

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2 large carrots, thickly sliced

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2 large thickly sliced parsnips (or diced celeriac, i.e. celery root)

•

1 medium sweet onion, diced

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1/2 head garlic (still in the skins)

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4 tbsp olive oil

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1/2 tsp salt

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1/2 tsp pepper

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2 to 3 cups vegetable stock, enough to bring the puree to the thickness you prefer

•

1 tbsp smoked paprika

•

pinch ground paprika

•

2 tbsp chopped fresh thyme ( or 1 tbsp dry thyme)

•

salt and pepper to taste

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