ROASTED PUMPKIN SOUP

Ingredients

• 1 small pumpkin, about 2-3 pounds small onion, diced

• 1 clove of garlic, minced

• 1 tablespoon of olive oil

• 1 teaspoon of dried thyme

• 1 teaspoon of ground cumin

• 4 cups of vegetable broth

• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the pumpkin in half and remove the seeds and strings. Cut the pumpkin into small, bite-sized pieces.

2. Toss the pumpkin pieces with the olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, until the pumpkin is tender and lightly browned.

3. Meanwhile, heat the remaining tablespoon of olive oil in a large saucepan over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.

4. Stir in the thyme and cumin, and cook for another minute to release the flavors.

5. Once the pumpkin is cooked, add it to the saucepan along with the vegetable broth. Stir to combine, and bring the soup to a simmer. Cook for 10-15 minutes, until heated through.

6. Using an immersion blender or food processor, puree the soup until smooth. Alternatively, you can leave the soup chunky if desired.

7. Season the soup with salt and pepper, to taste. Serve hot, garnished with a drizzle of olive oil and a sprinkle of fresh herbs, if desired.

This updated recipe for vegan pumpkin soup uses fresh pumpkin that is roasted in the oven, which adds a richer and deeper flavor to the soup. The roasting process also helps to caramelize the pumpkin, giving it a slightly sweet and nutty taste. This soup is still easy to make and just as satisfying as the original version, and it's a great way to enjoy the flavors of fall.