Roasted pumpkin soup
I often make roasted pumpkin soup using the leftover of last night roasted dinner.
Of course you can add other roasted veggies such as carrot, mushroom, and some root vegetables (the recipe of roasted vegetables is another page, please find my page).
First, make the pumpkin (and other veggies) purée and add water and/or milk. Add thyme salt and pepper, if needed.
*In all my recipe, I never use any chicken stock or vegetables stock.