Caramelized onion, roasted pumpkin, and corn soup

I made this last night.  Another healthy but hearty vegetable soup that's a perfect meal for the cold weather. This recipe serves 4.

Ingredients:

To make roasted pumpkin:

1 small  pumpkin, skinned, seeds removed, sliced into chunks

olive oil

salt + pepper

sage + rosemary

In a pan, coat pumpkin chunks with olive oil and spices. Bake in pre-heated over for 30 minutes.

To make caramelized onion:

1 medium sized vidalia onion, sliced thinly

1 tbsp brown sugar

2 Tbsp olive oil

2 Tbps balsamic vinegar

Pour olive oil into sauce pan; add onions. Let onions sweat for 5 minutes. Add balsamic vinegar and sugar. Cook in low heat for another 5 minutes.  Set aside.

To the soup:

4 cups low sodium chicken broth

1 cup organic sweet  corn kernels  (frozen)

1/2 cup frozen spinach (organic)

Pour the chicken broth into a medium sized pot. Cook in low heat.

When the soup simmers, add the caramelized onion and roasted pumpkin.  Allow the soup to boil. Lower the heat. The using a hand blender, process the caramelized and pumpkin while the soup is cooking in low heat until you get a creamy consistency.  Stir inthe sweet corn and spinach and continue to cook in low heat for another 5 minutes. 

Serve with rustic italian bread and tomato, basil, and goat cheese salad.

Pair with a glass of shiraz.