|Jack cutting a cheese pumpkin for his soup.|
3 lbs Green Pumpkin (or "sweet" pumpkin), peeled, seeded, and cut in half [Note: butternut squash, acorn squash, or cheese pumpkin may be substituted]
3 cups vegetable stock
1 onion, chopped
1/2 cup shitake mushrooms
options: 1 TBSP brown sugar and 2 TBSP butter for a sweeter kid friendly version OR chipotle powder for a spicy version
maple spiced pecans for garnish
Heat oven to 350. Roast pumpkin chunks on rimmed baking sheet for 30 minutes. Cool. Bring vegetable stock to boil in large soup pot and add onion, mushrooms, and banana. Boil 5 minutes.
Add roasted pumpkin and puree with an immersion blender til smooth.
FOR KIDS: add 1 TBSP brown sugar and 2 TBSP butter. FOR SPICE LOVERS: add chipotle powder to taste.