Pumpkin Soup with Roasted Carrots, Apples, Ginger and Nutmeg
Preheat the oven to 400. Place the carrots, apples and shallots in a single layer on a baking sheet. Drizzle with two tablespoons olive oil, and season with salt, pepper and nutmeg. Roast for 30 minutes.
Heat the remaining tablespoon oil in a stock pot over medium heat. Add the ginger and garlic and cook for 1 minute. Scrape everything from the baking sheet into the stock pot. Add the vegetable stock; bring to a boil over medium heat, then reduce to a simmer, cover and simmer for 15 minutes or until the carrots are tender. Stir in the pumpkin and milk. Using an immersion blender, puree the soup until smooth, or pour into a blender and puree in batches. Simmer for a few more minutes until hot.
Serve with a drizzle of sour cream and dried apple chips.
Yields 6-8 servings.
Recipe from Curly Girl Kitchen