Pumpkin Soup

I don't cook winter squashes, but I thought it would be good to try. Since the only pie I like is Atkins Farms pumpkin pie, I thought making a pumpkin soup would be a good place to start. Here's the ingredients.

1 cooking pumpkin
3 carrots
1 onion
3 cloves of garlic
Sriracha
Salt
1 tbsp butter
5 cups of chicken stock
1/4 cup milk or lactaid

Peel the carrots and cut them into big pieces. Cut the pumpkin into big chunks and roast them in the oven at 350 degrees with the 3 peeled garlic cloves and carrots for 30 minutes.

Dice 1 onion and sweat them with some oil and salt to taste. Add the butter, chicken stock and roasted veggies. Bring it to a boil and then simmer for 25-30 minutes. Turn off the heat and puree in a blender or use a hand-held blender. I prefer the hand-held blender, since I don't have to transfer the soup. Once the soup is blended, you can add 1/4 cup of milk or heavy cream. It's optional, but it does add some richness to the soup. Let it simmer for 10 minutes and serve.

Tonight I served it with my Turmeric Vanilla loaf. Both the soup and bread were orange color. Surprisingly, the turmeric vanilla loaf complemented the soup perfectly.