Creamy Pumpkin Soup

Step 1:

Drizzle the pumpkin chunks with olive oil and place them in the oven—roast for about 15 minutes.

Step 2:

Heat the olive oil over medium-high heat; cook the onions and garlic until fragrant, then add the chopped potatoes, carrots, and tomatoes

Step 3:

Add the roasted pumpkin, broth, and spices. Bring it to a boil, then reduce the heat to low, cover, and simmer until all the veggies are tender.

Step 4:

Using a mixer or an immersion blender, purée until smooth and creamy. Add the heavy cream, and boil once over low heat.

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