Although I am slowly starting to think about winter flavors (gingersnap and pepperment anyone?), this pumpkin soup is enough to keep me in fall forever. That, and the fact that it is still 93 degrees out and even for me peppermint feels a bit strange.
This is P's recipe, actually from Martha Stewart Living. We're hoping the change in number of shiitake mushrooms and garlic cloves means we can't be sued for copyright infringement. It would also work well using a squash.
Roast a sugar pumpkin, one that weights about 2 and 3/4 lbs, on a baking sheet with 2 cloves of garlic, 1 onion, and 6 shiitake mushrooms. Toss in 1/2 cup of olive oil and some sea salt before putting in the oven.
After roasting, move your veggies to a soup pot. With heat on medium, pour in 2 cups of vegetable broth (I was thinking this would have been good to make with wine and water, instead of broth). Use your IMMERSION BLENDER to puree the soup. As you slowly blend using the IMMERSION BLENDER, pour in another 3 cups of brothy. Simmer, and add salt and pepper to taste. P did sneak in a bit o' curry that packed a nice little punch -- I'd recommend, but I can't vouch for Martha.