# 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 (ensure gluten-free if required)
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
# Steps:
01 - Set the oven to 400°F and allow it to fully preheat.
02 - In a large bowl, combine pumpkin cubes, chopped onion, garlic cloves, and sliced carrot. Toss with 2 tablespoons of olive oil, ground cumin, nutmeg, salt, and black pepper until evenly coated.
03 - Spread the seasoned vegetables in a single layer on a baking sheet. Roast for 30 minutes, stirring halfway through, until the 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 frequently until seeds are golden and aromatic, approximately 3 to 4 minutes. Remove from heat and set aside.
05 - Transfer the roasted vegetables into a large pot. Add the vegetable stock and bring to a gentle simmer. Cook for 10 minutes to meld flavors.
06 - Blend the soup using an immersion blender directly in the pot, or carefully transfer in batches to a countertop blender, until completely smooth.
07 - Stir in the heavy cream and gently warm the soup for an additional 2 to 3 minutes. Adjust seasoning as needed.
08 - Ladle the soup into bowls and garnish each portion with the toasted pumpkin seeds.
