Time to make the soups

Some of you may not know, that every year, I make soup which I deliver to my customers once a week. It usually makes winter just fly by,makes people happy and gives me that little spending money we all like to have.

This year I discovered several soups that started with roasting the veggies. It is amazing what that does to the taste. When I tell people how the soup was made,they insist I'm keeping some cook's secret from them. So, here's my recipe for ROASTED PUMPKIN SOUP,

give it a try and let me know if this isn't a most comforting soup.The recipe makes 4 qt.It's a great way to keep in touch with the neighbors. Go ahead,pass it around.

5-6 LB PIE PUMPKIN

2-3 CUPS CHOPPED ONION

3 CUPS OF MUSHROOMS (I used shitake this time but its up to you)

3 LARGE GARLIC CLOVES

OLIVE OIL

S&P

3QUARTS VEGGIE BROTH

Cut and seed the pumpkin .I cut the pumpkin in 1/2 then did 1in. half circles
Toss this in a bowl with the garlic ,onion and mushrooms and about 1/3 cup of olive oil. This mix should be roasted at 400 degrees till pumpkin is easy to pierce.Check after 20 min. and go from there. Once the pumpkin has cooled, remove from skin and puree ALL with some of your broth.

I used veggie broth because was making this for my vegetarians,however I have learnt that any broth will do if you have chicken or beef feel free to give that a whirl. Return to your qt pot and add remaining broth till you feel it's a consistency that you like for soup. S&p to taste and serve with a crusty piece of bread.

A bonus to making this soup are the seeds. I soaked them in warm water to remove all that fuzzy slime.Then I put the seeds in a salt bath and let them soak overnight. Drain put on a cookie sheet and in the oven at 300 degrees for about 30-40 min. Just make sure they are good and dry. You don't want them to mold in storage.

It made 3 snack packs that my husband has been nibbling on. It is a salted snack so I can't allow him to have this all the time but, once in awhile is ok.................said the hobbit