Velvety Roasted Pumpkin Soup

This roasted pumpkin soup is a comforting blend of sweet pumpkin, aromatic garlic, and savory onions, enriched with a touch of nutmeg and cream. Perfect for warming up on chilly evenings, it's garnished with crunchy toasted pumpkin seeds for added texture.

Steps

1. Preheat the oven to 200°C (400°F). 2. Toss the pumpkin, garlic, and onion with olive oil, salt, and pepper on a baking tray. 3. Roast in the oven for about 25-30 minutes until tender and caramelized. 4. Transfer the roasted vegetables to a pot and add the vegetable broth. Bring to a simmer. 5. Use an immersion blender to puree the soup until smooth. 6. Stir in the heavy cream and nutmeg, then adjust seasoning if necessary. 7. Serve hot, garnished with toasted pumpkin seeds.

200g pumpkin, peeled and cubed 1 clove garlic, minced 1 small onion, chopped 1 tablespoon olive oil 400ml vegetable broth 50ml heavy cream 1/4 teaspoon nutmeg Salt and pepper to taste 1 tablespoon toasted pumpkin seeds for garnish