(Image source from: A bowlful of pumpkin goodness!)

Warm up your hearts with a steamy holiday pumpkin soup thus Thanksgiving. One of fall's favorite ingredient, nothing beats the homemade comfort of slurping down a bowlful of pumpkin delight - perfect for a cold winter night. Today we bring to you a delectable roasted pumpkin soup that won't just stick to your ribs, but tantalize your tastebuds. Note down the recipe.

Ingredients
2 3/4 pounds Sugar Pumpkin (halved, seeded and cut into pieces)
1 Onion (peeled and quartered)
2 Shiitake mushrooms (stemmed and cleaned)
1 Garlic clove (peeled)
1/2 cup Olive oil
Coarse salt and freshly ground pepper
5 cups Low-sodium vegetable stock

Instructions
Preheat the oven to 450 degrees. Mix pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Drizzle oil and 2 teaspoons salt and toss well. Spread the mix in a single layer. Roast it in the oven until pumpkin is tender, for about 30 minutes, rotating pan and tossing vegetables halfway through. Cool and take off the skins.
Transfer vegetables to a medium saucepan and cook over medium heat. Add 2 cups stock and puree with a blender until smooth. With the blender running,add remaining 3 cups stock, and blend. Simmer the soup. Remove from heat, and season with salt and pepper. Serve warn.

AW: Suchorita Dutta Choudhury