Roasted pumpkin soup with roasted onion, herbs and ginger

Split the squash with a big knife and scrape out the seeds with a spoon (save them to roast if wanted).

Cut the squash into quarters and lay on a sheet tray.

Peel the onion, sliver it roughly and put it on top of the squash.

Add a good amount of olive oil, salt and pepper; rub so the oil coats the squash and it does not dry out while roasting.

Add herbs, such as parsley, sage and thyme.

Roast in a 375 degree oven until the squash is completely tender.

Partway through, add a knob of young ginger, unpeeled (peel older ginger with a spoon first), drizzle it with a little oil and continue roasting.

Roast until a knife or cake tester goes through the flesh and skin with no resistance; here about an hour and a half.

Discard the inedible herb stems. When cool enough to handle, scoop the squash flesh into a blender, keeping only tender bits of skin; add the onion, herbs and ginger.

Add water (or chicken or vegetable stock) and blend, starting slow and increasing the speed gradually so it does not explode.

Transfer to a big pot and thin with more water as needed.

Season with a little drizzle of maple syrup (or honey or brown sugar) and salt to taste.

Serve in a bowl topped with a drizzle of olive oil and chives.