Velvety autumn soup with roasted pumpkin, warm spices, cream, and toasted pumpkin seeds for texture.
# What You Need:
→ Vegetables
01 - 1 medium pumpkin (approximately 2.65 lbs), 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 - 24 fluid ounces vegetable stock (gluten-free if needed)
11 - 6.8 fluid ounces heavy cream (or coconut cream for dairy-free option)
→ Toppings
12 - 3 tablespoons pumpkin seeds (pepitas)
13 - 1 teaspoon olive oil
14 - Sea salt, to taste
# How-To Steps:
01 - Set the oven to 400°F.
02 - Combine pumpkin cubes, chopped onion, garlic cloves, and sliced carrot in a bowl; toss with 2 tablespoons olive oil, ground cumin, ground nutmeg, salt, and black pepper until evenly coated. Spread mixture evenly on a baking sheet.
03 - Roast in the preheated oven for 30 minutes, stirring halfway through, until pumpkin is tender and golden.
04 - While the vegetables roast, heat 1 teaspoon olive oil in a small skillet over medium heat, add pumpkin seeds and a pinch of sea salt, stirring continuously until seeds are golden and aromatic, about 3 to 4 minutes. Remove from heat and set aside.
05 - Transfer the roasted vegetables to a large pot. Pour in the vegetable stock and bring the mixture to a gentle simmer. Cook uncovered for 10 minutes to meld flavors.
06 - Using an immersion blender or transferring in batches to a countertop blender, puree the soup until smooth and velvety in texture.
07 - Stir in the heavy cream (or coconut cream for a dairy-free alternative) and gently heat for an additional 2 to 3 minutes. Adjust seasoning with salt and pepper as needed.
08 - Divide the soup among bowls and garnish each serving with the toasted pumpkin seeds for added texture.
