Classic Pumpkin Soup

Ingredients

• 3 lbs Jack-O'-Lantern pumpkin, peeled, seeded, and cubedAny large cooking pumpkin works
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 4 cups vegetable brothChicken broth works too
• ½ cup heavy creamCoconut cream for dairy-free
• 2 tbsp olive oil
• ¼ tsp ground nutmeg
• ¼ tsp ground cinnamon
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp pumpkin seeds, toasted, for garnish (optional)

Contains: milk, cereals gluten.

Method

1. Preheat oven to 400°F. Toss pumpkin cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until tender and lightly caramelized.About 25 min
2. Heat remaining olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until softened. Add garlic and cook 1 minute more.About 6 min
3. Add roasted pumpkin to the pot along with vegetable broth, nutmeg, and cinnamon. Bring to a simmer and cook for 10 minutes to meld flavors.About 10 min
4. Use an immersion blender to purée the soup until smooth. Stir in heavy cream and heat gently. Taste and adjust seasoning.About 5 min
5. Ladle into bowls and garnish with toasted pumpkin seeds and a drizzle of cream if desired.About 2 min