The is a base for a great roasted vegetable soup. You can use most vegetables. I use this when I have a lot of vegetables I need to use in my refrigerator. I have added peppers, cauliflower, broccoli, cabbage, zucchinis, squash. But keeping pumpkin and tomato in the leading role.

The soup freezes well, so make a large batch so you have an easy dinner for a busy day.

Ingredients:

olive oil for the roasting
1 small pumpkin (Hokkaido) (400g)
2 onions
4 large tomatoes
400 g cherry tomatoes
2 garlic bulbs
1-2 chili peppers
1 bell pepper
1 ½ teaspoon salt
3-4 sprigs of fresh thyme
2 ½ cup (600 ml) boullion (chicken or vegetable)
½ cup (ca 100 ml) heavy whipping cream
salt and pepper to taste

Directions:

Preheat the oven to 440℉ (225℃).

Peel garlic and onions. Wash and cut all the vegetable in chunks, and place them on a parchment lined roasting pan. Sprinkle with salt and olive oil.

Roast the vegetables for 20 minutes, then shut the oven off, letting the vegetables in the oven for another 15-20 minutes.

Pour all the vegetables in to a large pot. add the boullion and then let it simmer for 5-10 minutes.

Blend the soup either in a blender* or using an immersion blender. Add the cream and season the soup with salt and pepper.

Serve the soup with some good bread and maybe your favorite topping, like nuts, sour cream, or crispy bacon.

Enjoy!

* Be careful when working with hot soup in a blender. If you need a new blender, consider a Vitamix. They are expensive, but they are worth all the money. They can liquefy almost anything and makes soup and margaritas so smooth and creamy. But the best part, you can blend hot soups without having to clean the soup of all your kitchen cabinets afterwards. Just saying. ;)