Roasted Pumpkin and Mushroom Soup

Preparation

1. Step 1

   Preheat the oven to 375°F. Place 7 pumpkin wedges on a heavy rimmed baking sheet. Peel and seed the remaining wedge, and cut into 1/2-inch cubes; set the cubes aside and add peel and seeds to baking sheet. Remove the stems from 2 mushrooms; thinly slice the caps, and set the sliced caps aside with reserved pumpkin cubes. Add the stems and remaining mushrooms to the baking sheet. Julienne 2 white pieces of leek, and set aside with the reserved pumpkin and mushroom; set aside remaining leeks.

   Step 2

   Drizzle the pumpkin and mushrooms on baking sheet with the oil, and sprinkle with 1/2 teaspoon salt; toss to coat. Add the thyme, sage, and garlic to sheet, and toss to combine; spread out in a single layer. Bake until the pumpkin is lightly browned and garlic is soft, 40 to 45 minutes.

   Step 3

   Transfer the roasted vegetables to a large stockpot. Place the hot baking sheet on a stove burner over medium heat, and add 1 cup water, scraping browned bits with a wooden spoon. Add the deglazed liquid to pot. Add the leeks, shallots, parsley, bay leaf, and 12 cups water. Bring to a boil. Reduce heat to medium-low; simmer, partially covered, 45 minutes. Uncover, and raise heat to medium. Cook 15 minutes more. Pour through a fine sieve into a medium saucepan; discard solids.

   Step 4

   Add the reserved julienned leek, pumpkin, and mushrooms to the saucepan, and season with salt. Bring to a simmer over medium heat; cook until the vegetables are tender, about 10 minutes. Season with salt and pepper, and serve.