Roasted Pumpkin and Garlic Soup with Almonds

This is a tasty vegetarian soup. This soup does take some time, so prepare it a day ahead of time and refrigerate.


Serves about 5


INGREDIENTS:

• 1 ½ lbs pumpkin, skin on, seeded,

cut into large chunks

• 2 ½ cups vegetable stock

or 2 - 3 cups water

• 1 onion, peeled and quartered

• 1 tsp soy sauce

• ½ tsp vegetarian or regular

Worcestershire sauce

• 2 heads garlic

• 1 tsp olive oil

• 3 tbsp ground almonds

• 1 ½ tsp dried rosemary

• salt to taste

• 1 loaf French or other chewy bread




1. Preheat oven to 425°F.

2. Brush cut surfaces of pumpkin and onions with oil, and place, cut sides up, on baking tray.

4. Prick garlic several times with a skewer, and place on baking tray.

Sprinkle rosemary over all.

5. Roast vegetables until tender for about 45 minutes. (Pumpkin and onion should start to look scorched around the edges.)

6. Cut garlic bulbs crosswise in half and squeeze roasted flesh of one head into bowl of food processor. (Protect hands with towel.)

7. Scoop pumpkin from skins and add to processor.

8. Purée vegetables until smooth, adding a little of the stock, if necessary, to help the process.

9. Transfer purée to a large pot. Add stock, soy sauce, Worcestershire sauce, almonds, and salt.


Heat to a low simmer.