Pumpkin and Roasted Carrot Soup

Servings: 4

Ingredients:

• 1 8 oz Can of Organic Pumpkin Puree
• 6 Large Carrots
• 1 Medium Yellow Onion
• 4 Cloves of Garlic
• 5 to 6 Cups of Vegetable Broth
• 4 Sprigs of Fresh Thyme
• 3 Sprigs of Fresh Sage
• 2 Tablespoons of Avocado or Olive Oil
• 2 Pinches of Salt
• Optional: 4 Small baking pumpkins to serve soup in, 1/2 cup pesto, and 1/4 cup pumpkin seeds for topping

Instructions:

1. Preparing the Vegetables:

• Preheat the oven to 375°F.
• Scrub or peel the carrots, then cut them into small 2-inch pieces and halve each piece.
• Chop the onion into large chunks.
• Peel all the garlic cloves.
• Place the vegetables, thyme, and sage on a baking sheet lined with parchment paper. Drizzle with oil and sprinkle with salt. Roast for 35 to 40 minutes or until the carrots are fork-tender.

2. Optional Pumpkin Bowls:

• If using small pumpkins as serving bowls, slice off the tops and scrape out the seeds. Place the pumpkins upside down on a baking sheet lined with parchment paper. Drizzle with oil and bake for 35 minutes.

3. Making the Soup:

• In a large pot, combine all the roasted vegetables, pumpkin puree, and vegetable broth.
• Using an immersion blender, blend all the ingredients until smooth. If the soup is too thick, add more vegetable broth to reach your desired consistency.

4. Serving:

• Ladle the soup into bowls or the roasted small pumpkins (if using).
• Top with pesto and pumpkin seeds for added flavor and texture.
• Serve hot and enjoy!