# What You’ll Need:
→ Vegetables
01 - 1 medium pumpkin, peeled, seeded, and cubed (approximately 2.6 lbs)
02 - 1 large onion, chopped
03 - 2 garlic cloves, peeled
04 - 1 medium carrot, peeled and sliced
→ Spices & Seasonings
05 - 2 tbsp olive oil
06 - 1 tsp ground cumin
07 - 1/2 tsp ground nutmeg
08 - 1/2 tsp ground black pepper
09 - 1 tsp salt, or to taste
→ Liquids
10 - 3 cups vegetable stock (gluten-free if necessary)
11 - 3/4 cup heavy cream (substitute coconut cream for dairy-free option)
→ Toppings
12 - 3 tbsp pumpkin seeds (pepitas)
13 - 1 tsp olive oil
14 - Sea salt, to taste
# Directions:
01 - Set the oven to 400°F to prepare for roasting the vegetables.
02 - Combine pumpkin cubes, chopped onion, garlic cloves, and sliced carrot with 2 tablespoons olive oil, ground cumin, nutmeg, salt, and black pepper; spread evenly on a baking sheet.
03 - Roast the vegetables for 30 minutes, stirring halfway through until pumpkin is golden and tender.
04 - Heat 1 teaspoon 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 golden and fragrant; remove from heat and set aside.
05 - Transfer roasted vegetables to a large pot, add vegetable stock, and bring to a gentle simmer; cook for 10 minutes.
06 - Using an immersion blender or conventional blender in batches, puree the mixture until completely smooth.
07 - Stir in the heavy cream gently and heat the soup for an additional 2 to 3 minutes; adjust seasoning as required.
08 - Ladle the soup into individual bowls and garnish with toasted pumpkin seeds.
