Creamy Pumpkin and Carrot Soup

This vibrant, velvety soup is a celebration of fall’s best flavors — the sweetness of roasted pumpkin and carrots, the richness of creamy coconut milk, and the earthy crunch of crispy sage leaves. It’s a delightful, nourishing dish that will quickly become your go-to for cozy nights in, making it the ultimate "soup season" recipe. Make a big batch, and freeze it for those tricky post-Christmas dinners when no one has energy to cook. 

Ingredients:

For the Soup:

• 1 small sugar pumpkin (about 2 pounds), peeled, seeded, and chopped
• 4 medium carrots, peeled and chopped
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth for a non-vegetarian option)
• 1 can (14 oz) coconut milk
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• Salt and pepper, to taste
• Pepitas and parsley for garnish

Instructions:

1. Roast the Vegetables: Preheat your oven to 400°F (200°C). Spread the chopped pumpkin and carrots on a baking sheet, drizzle with 1 tablespoon of olive oil, and toss to coat. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly caramelized.
2.  Prepare the Soup Base: While the vegetables are roasting, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking until softened, about 5 minutes. Add the roasted pumpkin and carrots to the pot, along with the vegetable broth, coconut milk, ginger, cinnamon, and nutmeg. Stir to combine and bring the mixture to a simmer.
3.  Blend the Soup: Once the soup is simmering and the vegetables are fully tender, use an immersion blender to blend the soup until smooth and creamy. (Alternatively, you can blend it in batches using a regular blender.) Taste and adjust the seasoning with salt and pepper.
4. Serve: Ladle the soup into bowls and top with garnishes. Serve hot, with crusty bread, a drizzle of extra coconut milk and a glass of "Day 20" wine. 

Tips & Tricks

• You can make the soup ahead of time and store it in the fridge for up to 4 days or freeze it for up to 3 months.
• For a more decadent soup, you can swirl in a bit of cream or a dollop of Greek yogurt right before serving.
• Sage chips can be made in advance and stored in an airtight container for up to 2 days.

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