# What You Need:
→ Vegetables
01 - 1 medium pumpkin (approximately 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 tablespoons olive oil
06 - 1 teaspoon ground cumin
07 - ½ teaspoon ground nutmeg
08 - ½ teaspoon ground black pepper
09 - 1 teaspoon 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 option)
→ Toppings
12 - 3 tablespoons pumpkin seeds (pepitas)
13 - 1 teaspoon olive oil
14 - Sea salt, to taste
# Step-by-Step:
01 - Set the oven temperature to 400°F.
02 - Combine pumpkin cubes, chopped onion, garlic cloves, and sliced carrot with olive oil, ground cumin, nutmeg, salt, and black pepper. Spread mixture evenly on a baking sheet.
03 - Roast the vegetable mixture for 30 minutes, stirring halfway through, until the pumpkin is golden and tender.
04 - While vegetables roast, heat olive oil in a small skillet over medium heat. Add pumpkin seeds and a pinch of sea salt, stirring for 3 to 4 minutes until seeds turn golden and release aroma. Remove from heat and set aside.
05 - Transfer roasted vegetables to a large pot. Pour in vegetable stock and bring to a gentle simmer. Cook for 10 minutes to meld flavors.
06 - Use an immersion blender or a countertop blender in batches to puree the soup until smooth and creamy.
07 - Stir in the heavy cream or coconut cream and gently warm for 2 to 3 minutes. Taste and adjust seasoning as necessary.
08 - Ladle soup into bowls and garnish with toasted pumpkin seeds.
