This soup has very simple ingredients and yet is a very rich and velvety soup. Roasting the pumpkin is the way to achieve that depth.
• 8 cups pumpkin, (roughly ¼ of a large pumpkin, peeled,
deseeded and cut into cubes)
• 3 medium onions chopped
• 3 carrots peeled and sliced
• 3 stalks celery sliced
• 1 ½ tsp salt plus more to taste if needed
• 2 Tbsp apple cider vinegar
• fresh sage leaves (optional)
• crumbled goat cheese
• crusty bread
To prepare soup:
Pre-heat oven to 400°. Place cubed pumpkin on a roasting pan and drizzle with a bit of olive oil and coarse sea salt. Roast for 30-40 minutes or until pumpkin is soft and slightly charred. While the pumpkin is roasting sauté the onions, carrots and celery in 2 Tbsp of olive oil until soft. Do not let the vegetables burn. Then add the roasted pumpkin and 1 ½ tsp salt. Add enough water to just cover all the vegetables. Bring to a strong simmer and let cook for another 10-15 minutes. Remove from heat and add the apple cider vinegar. Puree the soup with an immersion blender or a blender until smooth. For an extremely smooth soup, strain the soup through a fine sieve. Serve with a fresh sage leaves, a bit of crumbled goat cheese and crusty bread.
Note: If a blender is used to puree the soup, remember to let the soup fully cool. Otherwise the heat will force the lid off the blender and create quite a mess.