Homemade Roasted Vegetable Pumpkin Cream Soup

Preheat the oven to 425°F (220°C).

In a large baking sheet, toss the following vegetables in olive oil, salt, and pepper: 2 cups of diced pumpkin, 1 cup of chopped carrots, 1 cup of diced sweet potato, 1 cup of chopped onion, and 4 cloves of garlic.

Spread the vegetables evenly on the baking sheet and roast them in the preheated oven for about 25-30 minutes, or until they become tender and slightly caramelized.

While the vegetables are roasting, heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion and cook until translucent.

Add 1 teaspoon of minced garlic and cook for another minute.

Add the roasted vegetables to the pot, followed by 4 cups of vegetable broth and 1 cup of coconut milk.

Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.

Using an immersion blender, puree the soup until smooth and creamy. Alternatively, transfer the mixture to a blender and blend until smooth.

Season with salt, pepper, and a pinch of nutmeg to taste.

Serve the Homemade Roasted Vegetable Pumpkin Cream Soup hot, garnished with fresh herbs or pumpkin seeds if desired.