Cut the pumpkin in half and roast it in a 400 degrees oven for about 90 minutes. Peel off the skin. If it's well roasted then the skin should come right off.
1 small pumpkin
3 tbsp oil
2 ribs celery
1 med onion
2 cloves garlic
6 cups stock (chicken/veggie/beef)
1/2 tsp oregno
1/2 tsp basil
salt and pepper
I like to use what the French call a mirepoix which is a group of aromatics consisting of onions, celery, and carrots. Whenever I'm making soups or roasts, I'll always throw them in.
Cook the aromatics in the oil for a little bit to release some flavour. Add the garlic and cook for another minute. Add the roasted pumpkin, stock, dried herbs and let simmer for 15 minutes.
That's really all you gotta do and the hardest part was the blending. Enjoy the Fall flavours !