Ingredients:
3 lbs sugar pumpkin or another winter squash (butternut, acorn or sweet dumpling)
vegetable oil
2 large pears, split and cored
2 shallots, peeled and cut in half
2-3 cups chicken stock
2 teaspoons fresh, minced rosemary
coarse salt and freshly ground black pepper to taste
Preparation:
Cut the squash in half. Scoop out and discard the seeds. Lightly salt the insides. Cut each piece in half again so that you have 4 smaller sized pieces of squash (the larger the pieces, the longer it takes to roast).
Preheat the over to 350 degrees. Lightly oil a roasting pan just large enough to accommodate the pieces of squash and pears in a single layer. Arrange the squash, pears and shallots in the pan and roast for 45 minutes or until the squash is buttery tender throughout. The tines of a fork should easily prick through the skin and into the flesh.
Remove the pan from the over and set aside until cool enough to handle. Using a metal scoop, scoop the squash flesh from the skin into a blender (or food processor). Add the soft roasted pears and shallots and puree. Pour the puree into a soup pot and place over medium heat. Stir in the chicken stock and bring to a gentle simmer. Stir in the rosemary and season to taste with the salt and pepper. Serve hot.