Creamy Roasted Pumpkin Soup

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Toss the cubed pumpkin with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 30-35 minutes until tender and lightly caramelized.

2. 2

   While the pumpkin roasts, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until softened.

3. 3

   Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.

4. 4

   Add the roasted pumpkin to the pot along with the vegetable broth, nutmeg, and cinnamon. Bring to a simmer and cook for 10 minutes to let the flavors meld.

5. 5

   Remove from heat and use an immersion blender to puree the soup until completely smooth. Alternatively, carefully transfer to a blender in batches.

6. 6

   Return the soup to low heat, stir in the heavy cream, and season with salt and pepper to taste. Heat through for 2-3 minutes.

7. 7

   Serve hot, garnished with toasted pumpkin seeds and an optional drizzle of cream.