ROASTED PUMPKIN AND CARROT SOUP
Serves 6 | Prep: 15 minutes | Cook: 1 hour

INGREDIENTS
1 pie pumpkin (about 3 lbs)
4 medium carrots, peeled and cut into 2-inch pieces
3 tablespoons olive oil, divided
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
1 medium yellow onion, diced
2 cloves garlic, minced
4 cups chicken or vegetable broth
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup heavy cream or canned coconut milk

INSTRUCTIONS

• Preheat the oven to 400°F and line a baking sheet with parchment.
• Cut the pumpkin in half and scoop out the seeds (save them for roasting).
• Brush the cut sides of the pumpkin with 1 tablespoon olive oil and place cut-side down on the baking sheet.
• Toss the carrots with 1 tablespoon olive oil, salt and pepper, and spread them around the pumpkin.
• Roast 40 to 45 minutes, until the pumpkin is fork-tender and the carrots are lightly browned.
• While it roasts, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Cook the onion 5 to 7 minutes until soft, then add the garlic for 1 minute.
• Scoop the pumpkin flesh away from the skin and add it to the pot along with the carrots, broth, cinnamon and nutmeg.
• Simmer 10 minutes.
• Blend until smooth with an immersion blender, or carefully in batches in a regular blender.
• Stir in the cream or coconut milk, then season with salt and pepper to taste.

NOTES
Freezes well for up to 3 months. Add the cream after thawing and reheating.
Top with roasted pumpkin seeds, a swirl of cream or fresh herbs.