Column: Roasted Pumpkin Soup

I had never made pumpkin soup before, but then friends had me pick a cooking pumpkin from their garden. It was so beautiful I just had to put it to good use. Thanks to Michael and Lisa for the inspiration.

I reviewed some online recipes, took the best ideas from a few, and made my own adjustments that produced the best soup I have ever made. My recipe uses a Traeger pellet grill to add smokiness, but you can use your oven and achieve similar results.

This soup is healthy, hearty and pure fall comfort. Enjoy.

As always, I urge you to eat fresh, dine local and be happy.

Ingredients 1 sugar pie pumpkin (about 4 pounds) 1 large yellow onion, rough chopped 2 large red peppers 2 tablespoons minced fresh garlic 1/4 cup olive oil 2 bay leaves 1/2 teaspoon kosher salt 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/8 teaspoon crushed cloves 1/4 teaspoon cayenne pepper Fresh ground black pepper 4 cups vegetable broth 1/2 cup heavy cream 2 tablespoons maple syrup Roasted pepitas for garnish

Directions Preheat the oven or smoker, if you have one, to 425 degrees. Line a baking sheet with parchment paper for easy cleanup. Cut the pumpkin in half and scoop out the seeds. Separate as many seeds as you can from the pumpkin pulp. Slice each pumpkin half in half to make quarters.

Brush olive oil over the flesh of the pumpkin and place the quarters, cut sides down, on the baking sheet. Roast for 45 minutes, or until the orange flesh is easily pierced with a fork. Set aside to cool for a few minutes.

Roast the pumpkin seeds, tossed with olive oil and salt, alongside the pumpkin until browned, to use as a roasted pepita topping. Roast the red peppers for 20 minutes, removing them before they char. Remove stems and seeds and rough chop the peppers.

Heat 3 tablespoons olive oil in a heavy-bottomed pot over medium heat. Once the oil is hot, add onion, garlic and salt. Cook, stirring occasionally, until onion is translucent, about 8 minutes. Meanwhile, peel and discard the pumpkin skins.

Add pumpkin flesh, red peppers, cinnamon, nutmeg, cloves, cayenne pepper and a few twists of freshly ground black pepper. Break up the pumpkin with a wooden spatula. Pour in broth, stir, add bay leaves and bring the mixture to a boil for 3 minutes. Reduce heat, cover and simmer for 15 minutes.

When the pumpkin mixture is done cooking, remove the bay leaves, then stir in the heavy cream and maple syrup. Remove from heat and let cool slightly.

Working in batches, transfer the mixture to a blender, filling no more than halfway each time, and blend until smooth. Transfer the soup to a serving bowl and repeat with remaining batches.

Taste and adjust seasoning and creaminess as desired. Ladle into bowls, drizzle with a swirl of heavy cream, grind pepper on top, and sprinkle roasted pepitas before serving.