A velvety autumn soup with roasted pumpkin, warm spices, and luscious cream, finished with crunchy toasted seeds.
# What You'll Need:
→ Vegetables
01 - 1 medium pumpkin (about 2.6 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 tbsp olive oil
06 - 1 tsp ground cumin
07 - ½ tsp ground nutmeg
08 - ½ tsp ground black pepper
09 - 1 tsp salt, or to taste
→ Liquids
10 - 3 cups vegetable stock (gluten-free if necessary)
11 - ¾ cup heavy cream (or coconut cream for dairy-free)
→ Toppings
12 - 3 tbsp pumpkin seeds (pepitas)
13 - 1 tsp olive oil
14 - Sea salt, to taste
# How to Make It:
01 - Preheat the oven to 400°F.
02 - Toss pumpkin cubes, onion, garlic, and carrot with 2 tbsp olive oil, cumin, nutmeg, salt, and pepper. Spread on a baking sheet.
03 - Roast for 30 minutes, or until pumpkin is golden and tender, stirring halfway through.
04 - Heat 1 tsp olive oil in a small skillet over medium heat. Add pumpkin seeds and a pinch of sea salt, stirring until golden and fragrant (about 3–4 minutes). Remove and set aside.
05 - Transfer roasted vegetables to a large pot. Add vegetable stock and bring to a simmer. Cook for 10 minutes.
06 - Use an immersion blender (or transfer to a blender in batches) to puree the soup until completely smooth.
07 - Stir in the heavy cream and gently heat through for 2–3 minutes. Adjust seasoning if needed.
08 - Ladle soup into bowls and garnish with toasted pumpkin seeds.
