Pumpkin vegetable soup

Yesterday I was roasting some pumpkin and decided I didn't have enough for soup so I pulled a second container from the freezer.  Puréed everything, added some veggie broth, then poured into the soup pot in which I'd sautéed onions and garlic in olive oil.  (Because isn't that how so many of the best things start - with sautéed onions & garlic?) We had some old veggies on hand, so those went into the pot too - few potatoes that had started to sprout, a zucchini and a yellow squash that were starting to shrivel, some leftover carrots.  Added some barley because soup is so much better with some sort of grain, whether barley, rice or noodles.

Are you getting hungry yet? ;) TW decided he liked it better without all the extras, but I think it's pretty darn good, especially for a spur-of-the-moment thing.  With any luck, it'll freeze well, too.