Ingredients
1 medium-sized pumpkin (about 2 cups), peeled and chopped
3 large carrots, peeled and chopped
1 onion, diced
3 garlic cloves, minced
2 tablespoon olive oil
4 cups vegetable broth
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Salt and pepper to taste
1/4 cup heavy cream
2 tablespoon pumpkin seeds
Cilantro or broccoli microgreens for garnish
Directions
Step 1
Preheat the oven to 375°F (190°C). Cut the pumpkin in half and remove the seeds and strings. Cut the carrots into small pieces.
Step 2
Place the pumpkin and carrots on a baking sheet, drizzle with olive oil and roast in the oven for 40-50 minutes or until tender.
Step 3
In a large pot, sauté the onion and garlic until soft and translucent. Add the roasted pumpkin and carrots to the pot along with the vegetable broth, cinnamon, and nutmeg. Bring to a boil then reduce the heat to low and let it simmer for 10-15 minutes.
Step 4
Using an immersion blender or regular blender, blend the soup until smooth and creamy. Add salt and pepper to taste.
Step 5
Stir in the heavy cream and let it heat through.
Step 6
Toast the pumpkin seeds in a small pan until lightly browned.
Step 7
Serve the soup hot, garnished with the toasted pumpkin seeds and cilantro microgreens (or replace with broccoli microgreens). Enjoy!
Note: You can adjust the amount of cream and spices based on your preference. You can also substitute the heavy cream with coconut milk to make it vegan.