Roasted Pumpkin Soup
Ingredients
- 2 ¾ pounds sugar pumpkin or butternut squash, halved and seeded
- 1 onion, peeled and quartered through the stem
- 1 garlic clove, peeled
- ½ cup olive oil
- Coarse salt and freshly ground pepper
- 5 cups homemade or store-bought low-sodium vegetable stock
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