· 2 medium organic Kobacha Squash (Japanese Pumpkins) or sweet pie pumpkins. Make sure you don’t use the big Halloween style pumpkins here. They look and even smell pretty all lit up, but not so much in a soup like this.
· 2 Tbsp. olive oil
· Sea salt and cracked black pepper
Preheat oven to 450 degrees. Using a large sharp knife, slice your pumpkins into quarters. Remove stem and insides. Dab olive oil on each slice and coat generously with salt and pepper. Roast for 40 minutes or until the flesh of your pumpkins are soft. Let cool and chop into large chucks. Discard shell.
· 1 onion, peeled and quartered through the stem then chopped
· 1 cup exotic blend mushrooms, stemmed, caps wiped clean and chopped
· 1 garlic clove, peeled and minced
· 1/2 cup olive oil
· Coarse salt and freshly ground pepper
· 5 cups homemade or store-bought low-sodium vegetable stock
· 1 cup fresh grated cheddar
Heat olive oil in a large Dutch Oven on medium heat. Combine onion, mushrooms, and garlic allowing onion to become translucent but not brown. Transfer pumpkin, onion, garlic and mushrooms to food processor. Add in 2 cups stock; puree until smooth. With the food processor running, slowly add remaining 3 cups stock, and puree until smooth. Transfer soup back to your Dutch Oven and set on low heat to simmer adding your cheddar in slowly. Simmer another 20 minutes, remove from heat, and season with salt and pepper.
Cover to keep warm.
· Green onion, chopped