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As autumn settles in, bringing with it a tapestry of red, orange, and yellow hues, the air transforms into a crisp invitation for cozy gatherings and hearty meals. The season evokes a sense of warmth and comfort, making it the perfect time to indulge in nourishing dishes that celebrate the bounty of fall harvests. One such dish that encapsulates the essence of autumn is the Maple Roasted Pumpkin & Carrot Soup. With its velvety texture and a harmonious blend of sweet and savory flavors, this soup serves as a comforting embrace on chilly evenings.

Maple Roasted Pumpkin & Carrot Soup

Embrace the cozy flavors of autumn with this Maple Roasted Pumpkin & Carrot Soup recipe. Perfect for chilly nights, this rich and velvety soup combines the sweetness of roasted pumpkin and carrots with a hint of pure maple syrup. Packed with essential vitamins and nutrients, it’s a wholesome choice for your fall menu. Gather your fresh ingredients, warm your kitchen, and enjoy a comforting bowl that celebrates the season's bounty. Perfect for sharing with family or enjoying solo, this soup will quickly become a seasonal favorite.
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Ingredients
  

1 small pumpkin (about 2-3 pounds), peeled, seeded, and cubed

4 medium-sized carrots, peeled and chopped

1 large onion, diced

4 cloves of garlic, minced

3 tablespoons olive oil

2 tablespoons pure maple syrup

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

4 cups vegetable broth

Salt and pepper to taste

1 cup coconut milk (optional for creaminess)

Optional garnish: pumpkin seeds, fresh thyme, or a drizzle of maple syrup

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Prepare the Vegetables: In a large mixing bowl, combine the cubed pumpkin, chopped carrots, diced onion, and minced garlic. Drizzle with olive oil, maple syrup, ground cinnamon, nutmeg, salt, and pepper. Toss everything together until the vegetables are well-coated.

      Roast the Vegetables: Spread the seasoned vegetables evenly on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the pumpkin is tender and slightly caramelized, stirring halfway through to ensure even cooking.

        Blend the Soup: Remove the roasted vegetables from the oven and transfer them to a large pot. Add the vegetable broth and stir to combine. Bring the mixture to a simmer over medium heat. Once it reaches a simmer, use an immersion blender to blend the soup until smooth. Alternatively, you can blend it in batches in a stand blender.

          Add Creaminess (Optional): If you prefer a creamier soup, stir in the coconut milk. Continue to heat the soup gently for another 5 minutes, allowing the flavors to meld together. Adjust the seasoning with additional salt and pepper if needed.

            Serve and Garnish: Ladle the soup into bowls and garnish with pumpkin seeds, fresh thyme, or a drizzle of maple syrup for a touch of sweetness.

              Enjoy: Serve hot and enjoy the comforting flavors of this autumn-inspired soup!

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6