Roasted Pumpkin Soup

• 1 (3-lb.) sugar pumpkin, butternut squash, or kabocha squash
• 4 tablespoons olive oil, divided
• 1 1/2 cups chopped yellow onion (about 1 large onion)
• 1 1/2 cups chopped celery (about 3 stalks)
• 1/2 cup chopped carrots (about 2 medium carrots)
• 6 garlic cloves, crushed
• 4 thyme sprigs, plus more for topping
• 1 sage sprig
• 1 oregano sprig
• 3/4 teaspoon salt
• 1/2 teaspoon ground turmeric
• 6 cups chicken broth
• 2 tablespoons apple cider vinegar
• 4 tablespoons sour cream
• 3 tablespoons whole milk
• Pomegranate seeds for topping (optional)
• Pumpkin seeds for topping (optional)

1. Preheat oven to 425u0b0F. Cut pumpkin into quarters; discard seeds. Place on a baking sheet, and drizzle with 2 tablespoons of the olive oil. Bake in preheated oven until tender, 45 minutes to 1 hour. Cool until easy to handle. Remove skin, and discard. Set aside 1 1/2 cups (about 15 ounces) cooked pumpkin; reserve remaining pumpkin for another use.
2. Heat remaining 2 tablespoons olive oil in a large saucepan over medium. Add onion, celery, carrots, garlic, thyme, sage, and oregano; cook, stirring occasionally, until vegetables are very tender, 8 to 10 minutes. (Do not brown.) Add salt and turmeric; cook, stirring often, 1 minute. Stir in chicken broth and 1 1/2 cups cooked pumpkin; bring to a simmer. Cover and simmer 15 minutes. Remove and discard herb sprigs.
3. Place half of pumpkin mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid. Process until mixture is very smooth, 1 to 2 minutes. Transfer to a large bowl. Repeat procedure with remaining pumpkin mixture. Stir in the apple cider vinegar.
4. Whisk together sour cream and milk in a small bowl. Divide soup evenly among 6 shallow bowls; drizzle with sour cream mixture, and sprinkle with pomegranate seeds and pumpkin seeds, if desired.

sugar pumpkin, olive oil, yellow onion, celery, carrots, garlic, thyme, sage, oregano, salt, ground turmeric, chicken broth, apple cider vinegar, sour cream, milk, pomegranate seeds, topping

Taken from www.myrecipes.com/recipe/roasted-pumpkin-soup (may not work)