Velvety soup with roasted pumpkin, fragrant spices, cream, and crunchy toasted pumpkin seeds.
# What You Need:
→ Vegetables
01 - 1 medium pumpkin (approximately 2.6 pounds), peeled, seeded, and cubed
02 - 1 large onion, chopped
03 - 2 garlic cloves, peeled
04 - 1 medium carrot, peeled and sliced
→ Spices & Seasonings
05 - 2 tablespoons olive oil
06 - 1 teaspoon ground cumin
07 - ½ teaspoon ground nutmeg
08 - ½ teaspoon ground black pepper
09 - 1 teaspoon salt, or to taste
→ Liquids
10 - 3 cups vegetable stock (gluten-free if required)
11 - ¾ cup heavy cream (substitute coconut cream for dairy-free)
→ Toppings
12 - 3 tablespoons pumpkin seeds (pepitas)
13 - 1 teaspoon olive oil
14 - Sea salt, to taste
# Directions:
01 - Set the oven to 400°F to prepare for roasting the vegetables.
02 - Combine pumpkin cubes, chopped onion, garlic cloves, and sliced carrot with 2 tablespoons olive oil, ground cumin, nutmeg, salt, and black pepper in a mixing bowl. Toss thoroughly to coat.
03 - Spread the seasoned vegetables evenly on a baking sheet and roast in the oven for 30 minutes, stirring once halfway through until the pumpkin is tender and golden.
04 - While roasting, heat 1 teaspoon olive oil in a small skillet over medium heat. Add pumpkin seeds and a pinch of sea salt, stirring continuously for 3 to 4 minutes until they become golden and aromatic. Remove from heat and set aside.
05 - Transfer the roasted vegetables to a large pot, pour in 3 cups vegetable stock, and bring to a gentle simmer. Continue cooking for 10 minutes to blend flavors.
06 - Use an immersion blender directly in the pot or transfer the mixture in batches to a countertop blender, processing until the soup is completely smooth.
07 - Stir in the heavy cream (or coconut cream) and warm the soup gently over low heat for 2 to 3 minutes. Adjust seasoning as desired.
08 - Divide the soup into bowls and top each serving with the toasted pumpkin seeds for added texture and flavor.
