Wash pumpkin thoroughly and cut in half and place on thin-lipped baking tray, cut side down.
Wash onions throughly, do not remove the skins.
Cut onions in half and place on the same baking tray with the pumpkin, cut side down.
Drizzle pumpkin and onions with olive oil and sprinkle with salt.
Place in preheated oven at 380 and cook until onions and pumpkin soften.
- It is likely the onions will cook before the pumpkin, make sure to remove them when done and set aside.
Once pumpkin is cooked through - you should be able to pierce the pumpkin very easily right through - set aside with onions and allow to cool.
Once pumpkin and onions are cool to touch, remove the onion skins by simply pulling them away and peel the pumpkin.
Make sure to slice off any parts of the pumpkin that have hardened during cooking to avoid lumps in your soup.
Pour vegetable stock into saucepan and place on medium heat.
Add pumpkin and onion flesh and balsamic vinegar.
With a stick blender, blend ingredients thoroughly.
- If you don't have a stick blender, remove from heat and pour ingredients into a upright blender and pulse until you arrive at a thick soup consistency and then return to saucepan and heat.
Add 1 or 2 cups of vegetable stock according to preferred consistency and add salt to taste. I recommend 2 tsp, but you may prefer more or less.
To finish, stir while still on medium heat.
Allow soup to cool to a warm temperature and then serve in shot glasses and top with peanut topping.