Pumpkin Soup with Roasted Carrots, Apples, Ginger and Nutmeg
4 carrots, peeled and cut into 1-inch pieces
4 tart apples (such as Granny Smith) peeled and cut into 1-inch pieces
2 shallots, peeled and halved
3 tablespoons olive oil, divided
Salt and pepper
1/2 teaspoon grated nutmeg
1 tablespoon fresh ginger, grated (or 2 teaspoons ground ginger)
1 garlic clove, minced
4 cups low-sodium vegetable stock or chicken stock
1 can (14 ounces) pumpkin
2 cups 2% or whole milk
Garnish: dried apple chips, pumpkin seeds or pepitas and sour cream
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