Roasted Pumpkin Soup

2 3/4 pounds sugar pumpkin, halved and seeded

1 leek, sliced and rinsed

2 shitake mushrooms, steemed, caps wiped clean

1 garlic clove, peeled

2 T olive oil

5 cups fat-free chicken broth (or vegetable broth)

2 tsp cayenne pepper

salt and pepper, to taste

4 T fat-free sour cream

Preheat oven to 450. Cut pumpkin into 2″ pieces. Place on a rimmed baking sheet. Drizzle with olive oil and 2 tsp salt; toss to coat, then spread in a single layer on baking sheet. Roast pumpkin until it is tender when pierced with the tip of a sharp knife, about 30 minutes. Let cool, then remove skins.

Saute the onions, mushroom and garlic in a stock pot until softened.Pour in 2 cups stock; puree with an imersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and seasonwih cayenne pepper, salt and pepper. Cover to keep warm.Serve with a 1T of fat free sour cream.