Roasted Pumpkin Soup | Kenji's Cooking Show

Donate to No Kid Hungry here: https://p2p.onecause.com/livestreamfo... Get my books (including The Food Lab and my new book, The Wok) here: https://www.kenjilopezalt.com Recipe: Cut a kabocha or kuri squash into quarters and scoop out the seeds. Cut off the hard areas around the stem. Place the squash on a large sheet tray or in a Dutch oven and rub with a couple tablespoons of olive oil to coat every surface. Add a sliced onion and a few slices of ginger do the same. Season it all with salt and pepper. Add some herbs and their stems on top of you have any around. Roast in a preheated 375ish oven until everything is tender - about 45m to an hour. Blend it in a blender, a food processor, or with a hand blender, adding stock or water to get it to a nice creamy consistency. Adjust the seasoning with more salt and pepper. If you want, sweeten. A bit with maple syrup, honey, molasses, golden syrup, or brown sugar. Or whatever other sweet thing you have on hand. Eat it by yourself or with other people.