Roasted Pumpkin and Mushroom Soup

• 1 sugar pumpkin (about 2 pounds), cut into 8 wedges (do not remove seeds)
• 6 ounces shiitake mushrooms
• 4 medium leeks, trimmed and cut crosswise into 1 1/2-inch pieces, rinsed well
• 3 tablespoons extra-virgin olive oil
• Coarse salt
• 12 large sprigs fresh thyme
• 10 large fresh sage leaves
• 6 garlic cloves (do not peel)
• 2 shallots, thinly sliced
• 6 large sprigs fresh flat-leaf parsley
• 1 bay leaf
• Freshly ground pepper

1. Preheat the oven to 375F.
2. Place 7 pumpkin wedges on a heavy rimmed baking sheet.
3. 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.
4. Remove the stems from 2 mushrooms; thinly slice the caps, and set the sliced caps aside with reserved pumpkin cubes.
5. Add the stems and remaining mushrooms to the baking sheet.
6. Julienne 2 white pieces of leek, and set aside with the reserved pumpkin and mushroom; set aside remaining leeks.
7. Drizzle the pumpkin and mushrooms on baking sheet with the oil, and sprinkle with 1/2 teaspoon salt; toss to coat.
8. Add the thyme, sage, and garlic to sheet, and toss to combine; spread out in a single layer.
9. Bake until the pumpkin is lightly browned and garlic is soft, 40 to 45 minutes.
10. Transfer the roasted vegetables to a large stockpot.
11. Place the hot baking sheet on a stove burner over medium heat, and add 1 cup water, scraping browned bits with a wooden spoon.
12. Add the deglazed liquid to pot.
13. Add the leeks, shallots, parsley, bay leaf, and 12 cups water.
14. Bring to a boil.
15. Reduce heat to medium-low; simmer, partially covered, 45 minutes.
16. Uncover, and raise heat to medium.
17. Cook 15 minutes more.
18. Pour through a fine sieve into a medium saucepan; discard solids.
19. Add the reserved julienned leek, pumpkin, and mushrooms to the saucepan, and season with salt.
20. Bring to a simmer over medium heat; cook until the vegetables are tender, about 10 minutes.
21. Season with salt and pepper, and serve.

sugar, shiitake mushrooms, leeks, extravirgin olive oil, salt, thyme, sage, garlic, shallots, flatleaf parsley, bay leaf, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/roasted-pumpkin-and-mushroom-soup-392354 (may not work)