Description: A savory, hearty soup with an Irish twist, made by blending roasted pumpkin with Guinness. Serve with a slice of soda bread for dipping.

Preparation Time: 20 minutes (plus 25 minutes roasting time)

Cooking Time: 40 minutes

Serving Size: Serves 4

Ingredients:

• 1 small pumpkin (about 2 lbs), peeled, seeded, and cubed
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 1 onion, chopped
• 2 garlic cloves, minced
• 1/2 tsp thyme
• 1/2 tsp sage
• 1 cup Guinness stout
• 3 cups vegetable or chicken broth
• 1/2 cup heavy cream (optional)
• Fresh parsley, for garnish

Instructions:

1. Prepare and Roast the Pumpkin: Preheat the oven to 400°F (200°C). Place cubed pumpkin on a baking sheet, drizzle with 1 tbsp olive oil, and season with salt and pepper. Roast for 20-25 minutes or until soft and lightly caramelized.
2. Sauté the Aromatics: In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 5 minutes. Stir in thyme and sage.
3. Combine Ingredients: Add the roasted pumpkin, Guinness, and broth to the pot. Bring the mixture to a simmer, then reduce the heat and cook for 15-20 minutes to allow flavors to meld.
4. Blend and Finish: Use an immersion blender (or carefully transfer to a blender) to puree the soup until smooth. Stir in the heavy cream, if using, and adjust seasoning as needed.
5. Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve with a slice of soda bread for dipping.