Have a leftover pumpkin from Halloween that you didn't carve? If it's in good shape, turn that orangey-goodness into some Roasted Pumpkin Soup!

Sugar pumpkins make nice soup, of if you don't have any pumpkins left, you can use a butternut squash.

Cut your pumpkin up in big chunks, seed and lay in a roasting pan. Drizzle olive oil on it, and garlic cloves (about 2-3 cloves) and bake at 450 degress for about 40 minutes.

Let cool, and take the skins off.

Not take the roasted pumpkin and add to food processor. Add in 2 cups of vege broth. Blend and slowly add in a few more cups (2-3) based on how much you have left! I usually get a box of organic veggie broth.

Take blended smooth soup, and transfer to a large soup pan. Heat up, season with salt and pepper.

Serve with a dollop of sour cream. Add a little pinch of red pepper (fine) flakes if you like a kick, and ground up pepita nuts, or roasted pumpkin seeds also are a nice touch on top of this easy, nutritious soup!

 Enjoy!