Oven roasted pumpkin-carrot soup recipe!

When the summer and the weather decide to go for a 'fuck you', I'm not even going to try to make something summer inspired. Nope, I went straight for my winter favorite! Nothing says warm and fuzzy like a steaming cup of thick, sweet & spicy soup :D

And my all time favorite is my own adapted version of an oven roasted pumpkin soup. I add some carrots for the color and flavor.

Ingredients

• 1 medium sized pumpkin 
• 3 large carrots
• 1 medium sized sweet onion
• 2 cloves of garlic
• 1,5 liters of vegetable broth
• Cumin
• Extra virgin olive oil
• Salt & pepper
• Creme fraiche
• Blender
• Chef's knife

Directions 

Preheat your oven to 200°C or 395°F

If you happen to have any frustrations about anything at all, rejoice! You're going to slay a pumpkin. There is a way to soften up your pumpkin so you can slice through it like a warm knife cuts through butter and that is to cook it first. But with that you lose the opportunity to make it all sweet and roasted and since that is what makes this my favorite I don't mind the elbow grease.

So! 

What you do is you cut it in little pieces and remove the skin. Come to think of it, the skin holds a ton of nutrients.. I might leave it on next time. Anyways, after you've done this, cut your carrots and pumpkin in to equally sized chunks. Drizzle some olive oil over the chunks and season with salt and pepper. 

Into the oven they go for about 25 minutes. 

In the mean time, chop your onion, ginger and garlic into little pieces. Now wait for your oven to scream for your attention.

Flip the heavenly smelling orange bits in the oven and bake them for another 10 minutes.

Now on to the broth! This is easy, I use a powder or cubes. You can make your own, I will put up a recipe. But for now, we use 2 broth cubes.
I always make it with some boiled water, about 1,5 liters. 

Put some oil in your pan and fry the onion and garlic for a minute or two. Then add the ginger and cumin and bake for an additional minute or two. I always put a little broth with the onions when they're done so they won't burn.

Now get the pumpkin and carrots out of the oven and put them in the pan. Add the rest of the broth until everything is under water. Bring to a boil and let simmer for 10 minutes. 

Turn off the heat and blend everything to a smooth substance. 

Add creme fraiche to taste and blend again.

Enjoy!

P.s. If you're alone like me, freeze a few batches so you'll have fresh soup for whenever you feel like it! :D