Pumpkin soup with roasted pumpkin seeds

Just a simple soup you can whip up to take advantage of squash season.




Preheat oven to 400F. Remove seeds from pumpkin, roughly chop into hand-sized pieces, season lightly and roast skin side down for about 45min until easily pierced with a fork. Remove and scrape pumpkin flesh from skin when cool enough to handle. Sautee onion and garlic quickly, add all ingredients other than milk. Bring to a boil, reduce heat and blend well. Add milk and keep warm until serving. Taste and adjust salt and pepper if necessary.
Clean and separate seeds, toss with a small amount of olive oil and seasoning (many different spices can be used, I kept it simple with paprika, salt and Montreal steak spice), bake at 250F until completely dry and very crunchy, about 45-60min. 


Keywords: pumpkin soup salmon rice