- 1 - 2 lbs baking pumpkin
- 2 tsp extra virgin olive oil
- 1 onion, chopped
- 1/2 cup of celery, chopped
- 2 cups milk
- 2 cups vegetable broth
- 2 tbsp fresh lemon juice
- 1/4 tsp cumin
- 1 pinch allspice
- 2 tbsp dry sherry (optional)
- salt and freshly ground pepper, to taste
- 2 tbsp pumpkin seeds, for garnish
Adapted from harristeeter.com
Preheat the oven to 350°F.
Cut the pumpkin in half, scrape out the seeds, and place it on a baking sheet, cut-side down. Roast for 45 minutes or until tender.
In a small pan, sauté the onion and celery until onions are translucent.
Scoop the pumpkin pulp, put it into a large bowl and add the onion, celery, milk and broth. Stir to combine. Ladle mixture into a blender and puree it in batches. Strain the soup through a colander. Add the lemon juice, cumin, allspice and sherry. Season to taste with salt and pepper.
Reheat the soup; divide it among 4 warmed soup bowls and top with the pumpkin seeds.