Savory Roasted Pumpkin Soup with Mushrooms

Roasted pumpkin, dill, and thinly sliced mushrooms make this savory soup perfect for chilly fall nights. Its simply and creamy and there is even a creamy vegan version on the blog!

1 pie pumpkin or sugar pumpkin (about the size of a cantaloupe)
2 TBSP. butter or olive oil
1 onion, diced
6 C. veggie broth
3/4 C. milk
1/4 C. cream
1/8 tsp. cayenne
2 tsp. dill
4 oz. mushrooms, very thinly sliced
salt and pepper to taste
freshly grated nutmeg for topping (optional)

View the full recipe at Edible Experiments →