Here is the recipe from Martha Stewart Living with a few of my own suggestions. (Sorry Martha, sometimes you are just a little unrealistic…)
-2 1/4 lbs of sugar pumpkin or butternut squash, halved and seeded (The wise lady at the farmers market told me it would be easiest to simply cut the pumpkin in half and roast it flesh side down. This would have been much easier and I should have listened. It all gets pureed in the end, so this is a good suggestion to save time and extra work.)
-1 onion, peeled and quartered through the stem (I found an entire onion slightly over powering and next time would use a little less)
-2 shiitake mushrooms, stemmed and caps wiped clean (I used a more common and less expensive variety and added a little extra than recipe called for. I thought it added a great earthiness to the soup.)
-1 garlic clove, peeled (I added minced garlic from a jar)
-1/2 cup of olive oil
-5 cups vegetable stock (Depending on how thick you like the soup you may use less. I only used about 4 cups)
According to Martha, prep time in about 5 minutes which naturally is quite ridiculous. It took me a good 20 at least to cube pumpkin.
Drizzle the pumpkin, onion, mushroom, and garlic with olive oil and toss with salt. Then roast in oven on a baking sheet for about 40 min. Transfer all to a sauce pan, add vegetable stock and let simmer. In small batches I pureed soup in a blender and then put everything back in sauce pan and seasoned with salt and pepper to taste.
That’s it! The perfect fall soup. If you decide to try it I would love to know how it worked for you. (And any changes you may have made!) Enjoy!
