Roasted Red Pepper And Pumpkin Soup

• 3 cups pumpkin kabocha, or other sweet squash, skinned and
• 1/2 cup shallots sliced thinly
• 1/2 cup onions sliced thinly
• 4 cloves garlic chopped
• 2 red peppers medium, diced
• 1 potato medium white, diced
• 2 tablespoons olive oil
• 1 pinch salt pepper, nutmeg, and caye
• 2 tablespoons honey or agave
• 1 teaspoon sage leaves handful of fresh, about 1/4 cup chopped, or dry rubbed sage
• 2 cups broth
• 1/4 cup soymilk or other milk
• 2 teaspoons sesame oil

1. Skin and chop the pumpkin and the potato- the skin on kabocha is edible much like a potato, but would not be very tasty in the soup, i don't think.
2. Add to a big pot with enough water to cover and boil for about 15-20 minutes (see note below).
3. While the pumpkin/potatoes are cooking, slice the shallots, onions, garlic, and red pepper and place in a big bowl.
4. Add the olive oil, salt, peppers, and 1 tsp honey and toss until veggies are well coated.
5. Bake at 400 for 20 minutes, then remove from oven and add the rest of the honey/agave and sage. toss again, and bake for another 5-10 minutes, until the sage is wilted.
6. When the veggies are finished cooking (pumpkin should be fork-soft, and the peppers and onions should be starting to blacken and sizzle!), add back to the big bowl with the 2 cups broth.
7. In small batches blend in your food processor until very smooth, then transfer to a cooking pot to simmer.
8. Add the soymilk and sesame oil, then bring blended soup to a simmer over medium heat, then turn to low and cook for 10 minutes to let the flavors meld. add more salt/pepper/cayenne to taste.
9. A note* this soup keeps for a few days in the fridge, and is great over rice, with leftover lentils, or with greens for a very tasty quick lunch.

pumpkin kabocha, shallots, onions, garlic, red peppers, white, olive oil, salt pepper, honey, sage, broth, soymilk, sesame oil

Taken from www.yummly.com/recipe/Roasted-Red-Pepper-and-Pumpkin-Soup-1671064 (may not work)