# What You'll 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, adjust to taste
→ Liquids
10 - 3 cups vegetable stock (gluten-free if needed)
11 - ¾ cup heavy cream (substitute with coconut cream for dairy-free)
→ Toppings
12 - 3 tablespoons pumpkin seeds (pepitas)
13 - 1 teaspoon olive oil
14 - Sea salt, to taste
# How to Make It:
01 - Set oven temperature to 400°F.
02 - In a mixing bowl, combine pumpkin cubes, chopped onion, garlic cloves, and sliced carrot with 2 tablespoons olive oil, cumin, nutmeg, salt, and black pepper. Toss to coat evenly.
03 - Spread the coated vegetables on a baking sheet in a single layer. Roast for 30 minutes, stirring halfway through until pumpkin is tender and golden.
04 - While 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 for 3 to 4 minutes until golden and fragrant. Remove from heat and set aside.
05 - Transfer roasted vegetables into a large pot. Pour in vegetable stock and bring to a simmer. Cook gently for 10 minutes to blend flavors.
06 - Use an immersion blender to completely puree the soup until smooth. Alternatively, blend in batches using a countertop blender.
07 - Stir in the heavy cream and heat gently for 2 to 3 minutes without boiling. Adjust seasoning as necessary.
08 - Ladle the soup into bowls and garnish with toasted pumpkin seeds before serving.
