Roasted Pumpkin and Carrot Soup

Instructions

1. 1

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

2. 2

   Place the chopped pumpkin and carrots on a baking tray. Drizzle with olive oil, sprinkle with salt, pepper, and thyme, then toss to coat evenly.

3. 3

   Roast in the preheated oven for 25-30 minutes or until the vegetables are soft and slightly caramelized.

4. 4

   While the vegetables are roasting, heat a small amount of olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and fragrant.

5. 5

   Add the roasted pumpkin and carrots to the pot with the onions and garlic.

6. 6

   Pour in the vegetable stock, and bring the mixture to a boil. Reduce heat and simmer for 10-15 minutes to allow the flavors to meld.

7. 7

   Use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a blender to puree.

8. 8

   Taste and adjust seasoning with additional salt and pepper if needed.

9. 9

   Serve the soup hot, garnished with a sprig of thyme or a drizzle of olive oil if desired.