Roasted Pumpkin Ginger Soup

This is a gorgeous, velvety soup that wraps you in autumnal warmth. It pairs so perfectly with the Sweet and Hot Pumpkin Spice Pumpkin Seeds recipe, the extra few minutes to make them is highly encouraged. 

Makes 6-8 servings

Roast the Pumpkin

1 Sugar pumpkin (about 4 pounds) 
1 tablespoon olive oil

Preheat oven to 400. 
Cut pumpkin in half.
Cover cut sides of pumpkin flesh with olive oil.
Place cut sides down on baking sheet
Roast at 400 for 35-45 minutes, until knife slides easily through side into center. 
Remove seeds (save for later roasting). Remove pumpkin skin and discard. Chop pumpkin flesh and set aside. 

Soup Ingredients

6 tablespoons unsalted butter 
1 tablespoon olive oil
1 large onion, chopped
2 large carrots, chopped 
1 large rib celery, chopped
1/2 teaspoon salt 
3-4 grinds of fresh black pepper
1/2 teaspoon thyme
2 cups water
all of the cooked pumpkin (about 3-4 cups)
1 tablespoon fresh grated ginger

Directions

In a 4 quart heavy saucepan, heat 1 tablespoon of  the butter and the 1 tablespoon of olive oil over medium/high heat.
Add onions, carrots, celery and saute for 1-2 minutes, then add salt.  
Continue to saute for another 5-6 minutes before adding all other ingredients except ginger.

Turn heat down to medium low and simmer, covered for 20 minutes until all vegetables are very soft.  
Check every few minutes just to ensure the bottom doesn’t scorching, and lower heat if needed.

Blend

Blend soup with a stick blender or in a heatproof blender.  
For a blender you may need to blend in batches, as well as add additional water, 1-2 tablespoons at a time, to blend well. 

Once blended, add the ginger and reheat for another 5 minutes over medium heat.
Test soup for salt, as well as texture, adding more water as needed.
Serve with Sweet and Hot Pumpkin Spice Pumpkin Seeds. 

Storage: This soup stores beautifully for up to 3 days, covered in the refrigerator, or frozen for up to three months.