# What You'll Need:
→ Vegetables
01 - 2.2 pounds pumpkin, peeled, seeded, and diced
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced
→ Liquids
05 - 4 cups vegetable broth
06 - 3/4 cup plus 1 tablespoon heavy cream or coconut milk
→ Spices & Seasonings
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon ground nutmeg
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon chili flakes, optional
11 - Salt and freshly ground black pepper to taste
→ Garnishes
12 - Heavy cream or coconut milk for drizzling
13 - Toasted pumpkin seeds
14 - Fresh parsley or chives, chopped
# How to Make It:
01 - In a large pot, heat oil over medium heat. Add onion and cook until softened, approximately 3 minutes.
02 - Stir in garlic and carrot, sautéing for 2 minutes until fragrant.
03 - Add diced pumpkin, cumin, nutmeg, cinnamon, and chili flakes if using. Cook while stirring for 2 to 3 minutes.
04 - Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20 to 25 minutes until pumpkin and carrots are very tender.
05 - Remove pot from heat. Using an immersion blender, puree soup until smooth, or carefully transfer to a countertop blender in batches.
06 - Stir in cream or coconut milk and season with salt and pepper to taste. Reheat gently if necessary.
07 - Ladle into bowls and top with a drizzle of cream, toasted pumpkin seeds, and fresh herbs as desired.
