# Components:
→ Vegetables & Fruit
01 - 2.2 lbs pumpkin, peeled, seeded, and cubed
02 - 2 medium apples (Granny Smith preferred), peeled, cored, and diced
03 - 1 medium yellow onion, chopped
04 - 2 cloves garlic, peeled
→ Oils & Fats
05 - 2 tablespoons olive oil
→ Liquids
06 - 4 cups low sodium vegetable broth
→ Dairy (optional)
07 - 1/3 cup heavy cream or coconut milk, for garnish
→ Spices & Seasonings
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - Salt and freshly ground black pepper, to taste
# Method:
01 - Preheat oven to 400°F. Arrange pumpkin cubes, apples, onion, and garlic on a baking sheet.
02 - Drizzle vegetables and apples with olive oil and toss gently to ensure even coverage.
03 - Roast in the oven for 25 to 30 minutes until pumpkin is tender and showing light caramelization.
04 - Place roasted vegetables and apples into a large pot. Add vegetable broth, cinnamon, nutmeg, salt, and pepper.
05 - Bring mixture to a boil, then lower heat and simmer for 10 minutes.
06 - Puree the soup until smooth using an immersion blender, or carefully transfer and blend in batches.
07 - For added richness, gently stir in cream or coconut milk without allowing the soup to boil.
08 - Taste and refine seasoning as needed. Serve hot, garnished with a swirl of cream and freshly ground black pepper.
