# What You 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, or to taste
→ Liquids
10 - 3 cups vegetable stock (gluten-free if needed)
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
# How-To Steps:
01 - Preheat the oven to 400°F.
02 - Combine pumpkin cubes, chopped onion, garlic cloves, sliced carrot, 2 tablespoons olive oil, ground cumin, ground nutmeg, salt, and black pepper in a bowl; toss thoroughly. Spread evenly on a baking sheet.
03 - Roast the vegetables for 30 minutes, stirring halfway through, until pumpkin is golden and tender.
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 constantly until seeds are golden and fragrant, approximately 3 to 4 minutes. Remove from heat and set aside.
05 - Transfer roasted vegetables to a large pot. Add vegetable stock and bring to a simmer. Cook gently for 10 minutes to develop flavor.
06 - Using an immersion blender or countertop blender in batches, blend the soup until completely smooth.
07 - Stir in heavy cream and gently heat the soup for 2 to 3 minutes, adjusting seasoning if necessary.
08 - Ladle the soup into bowls and garnish with toasted pumpkin seeds.
