This roasted pumpkin soup recipe is one of the first dishes I make when it comes Fall.
Pumpkin, onions, olive oil, garlic cloves, vegetable broth, heavy cream, kosher salt, black pepper, herbs
Slice your pumpkin in quarters and then once more in half, roughly chop your onions and cut your garlic head in half.
While your vegetables are roasting, make your pesto.
Once all your vegetables are ready, peel off the outside skins of the pumpkin and place the flesh in a blender with your onions, and squeeze out your garlic.
After all your vegetables are in, add in your broth. Blend until smooth. Finish with your heavy cream, blend again adjusting with salt, pepper and sugar to taste.
Serve in bowls, top with fresh sage leaves and your pesto with a drizzle of oil, cream for garnish and black pepper.