Creamy Pumpkin Soup with Roasted Pumpkin

• • --- 1 ½ kg pumpkin
• • --- 2 carrots, about 300g
• • --- 2 small sweet potatoes, about 300g
• • --- 1 large onion, about 160g
• • --- 2 cloves garlic
• • --- 4 tablespoons (40ml) olive oil
• • --- 2 teaspoons salt
• • --- ½ teaspoon black pepper
• • --- 1 liter vegetable or chicken broth
• • --- 1 teaspoon fresh grated ginger
• • --- 1/3 teaspoon nutmeg
• • --- 1 level teaspoon cumin
• • --- ½ teaspoon smoked paprika

For serving

• • --- 1 cup (250ml) coconut cream or heavy cream
• • --- 4 tablespoons (50g) toasted pumpkin seeds
• • --- Chili flakes

1. 1. Preheat the oven to 200°C. Peel the pumpkin, slice it, then cut it into medium-sized pieces. Do the same with the carrots, sweet potatoes, and onion. Place them in a baking tray and add the garlic. Drizzle with olive oil and sprinkle with salt and pepper. Mix well and bake in the preheated oven for 1 hour, stirring occasionally.
2. 2. Transfer all the roasted vegetables to a pot. Add the broth, ginger, and spices. Place on the stove and bring the broth to a boil. Stir and boil over high heat for 10 minutes. If needed, add a little more broth or water.
3. 3. Using an immersion blender, blend the soup until it's velvety smooth. Serve by drizzling the soup with coconut cream. Top with toasted pumpkin seeds and chili flakes. Enjoy while hot. To toast the pumpkin seeds, place them in a hot pan and stir for 2-3 minutes.