Roasted Pumpkin, Sweet Potato, and Carrot Soup

Directions

1. 1

   Preheat oven to 200°C.

2. 2

   Wash and cut the pumpkin into chunks (or use pumpkin purée if you have it prepared).

3. 3

   Cut sweet potato, carrot, and onion into small pieces. Add them to a baking tray with unpeeled garlic cloves and fresh thyme. Drizzle with olive oil, season with salt and pepper, cover with foil, and bake for 30-40 minutes until soft.

4. 4

   Optional: Cook some crispy bacon for topping.

5. 5

   Once veggies are done, melt butter in a pot, add roasted veggies, pumpkin purée (if needed) and the bone broth. Squeeze out the roasted garlic into the pot.

6. 6

   Blend the soup until smooth, using a blender. Optionally, stir in 100ml cream. Adjust the consistency with more water if needed, and season to taste.

7. 7

   Toast buttered bread, and garnish the soup with cream, bacon or Parma ham, and thyme. Serve warm.