Pumpkin Soup

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ingreidents 

1 medium pumpkin 

1 yellow onion

2 carrots (peeled)

2 celery sticks 

2 cloves garlic 

2 tbs salt 

1 tbs black pepper 

1 tbs nutmeg 

1 tbs paprika 

3 tbs extra virgin olive oil

2 cups vegetable stock 

1/4 cup heavy cream

Instructions
Preheat your oven to 400°F (200°C).

Carefully cut the top off the pumpkin and scoop out the seeds. Wash the seeds and set them aside for later.

Cut the pumpkin into medium-sized pieces and place them in a bowl. Toss with olive oil, salt, pepper, and nutmeg until evenly coated. Spread the seasoned pumpkin pieces on a baking sheet and roast for about 40 minutes, or until fork-tender. Let them cool slightly, then peel off the skin. In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion, carrots, and celery (mirepoix). Cook until softened, about 5-7 minutes.

Add the minced garlic and cook for an additional 2-3 minutes. Stir in the roasted pumpkin and vegetable stock. Bring to a simmer and cook for about 25 minutes.
While the soup is simmering, rinse the pumpkin seeds and pat them dry. In a bowl, toss the seeds with olive oil, salt, pepper, nutmeg, and paprika until fully coated. Spread the seasoned seeds on a baking sheet and roast in the oven for about 10 minutes, or until golden brown.

After the soup has simmered, add the heavy cream and let it reduce for another 15 minutes. Use an immersion blender (or transfer to a blender in batches) to blend the soup until smooth. Ladle the soup into bowls and top with the roasted pumpkin seeds. Enjoy!