Savory Soup with Roasted Pumpkin, Sweet Potatoes, and Carrots

Ingredients

• 3 cups peeled, chopped carrots
• 1 tablespoon olive oil
• 3 cups peeled, chopped sweet potatoes
• ½ tablespoon warmed sunflower oil, divided
• 3 cups peeled, chopped pumpkin
• 1 onion, chopped
• 2 cloves garlic, minced
• ¼ teaspoon ground cumin
• ¼ teaspoon ground turmeric
• ¼ teaspoon harissa
• 4 cups vegetable broth
• salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh cilantro, or to taste

Step 1

Lightly heat your oven to 350°F (175°C). Toss the carrots in a large roasting pan with a drizzle of olive oil and pop them in the oven for about 10 minutes. While they’re roasting, give the sweet potatoes a quick toss with a bit of warm sunflower oil for a couple of minutes to help them get some nice color. Then add the pumpkin, toss everything together for another 30 seconds, and add it all to the roasting pan with the carrots. Roast the veggies until they’re tender and beautifully caramelized, which should take around 40 minutes.

Step 2

While the vegetables are in the oven, warm the rest of the sunflower oil in a big pot over medium-high heat. Sauté the onion for a couple of minutes, then add the garlic and cook until you can really smell it, about a minute more. Stir in the cumin, turmeric, and harissa and let those spices toast for a minute to bring out their flavors.

Step 3

Once the veggies are out of the oven, add them to the pot along with the vegetable broth. Bring everything to a boil, then turn the heat down and let it simmer until the vegetables are nice and soft, about 10 minutes. Use an immersion blender to puree the soup until it’s as smooth or chunky as you like. Finish with salt and pepper to taste, and sprinkle some fresh cilantro on top before serving.