4lbsugar pumpkin or 3 15-oz cans unsweetened pumpkin puree
5cupsvegetable stockcan also use water or chicken stock
4ouncescheese of choiceex: parmesan, ricotta, goat, plant-based, etc.
salt and pepper to taste
Instructions
To roast the pumpkin (skip this step if using pumpkin puree):
Preheat the oven to 350 degrees Fahrenheit.
Line 2 baking sheets with parchment paper.
Slice off top of pumpkin with a large, sharp knife.
In a medium bowl, scoop out insides and clean seeds for roasting.
Place whole or sliced pumpkin face down on a baking sheet. Roast for about 45 minutes to 1 hour. Or until the skin has darkened and crinkled, where you can easily poke through it with a fork.
Allow to cool. Then, use a spoon to scoop the flesh away from the skin.
Discard the skin and reserve the flesh for the recipe.
For the soup:
In an oiled, medium-sized pot over medium heat, add apples and onions. Sauté until fragrant and soft, about 3-5 minutes.
Add pumpkin puree and stock to pot. Bring to a boil.
Once boiling, lower heat and simmer for 10 minutes.
Remove from heat. Add cheese of choice and mix untiled combined.
Allow soup to cool slightly. Then, puree soup to desired consistency using an immersion blender or by pureeing in batches with blender.