Roasted Pumpkin Soup with Fresh Thyme

Serves 4 · 20 min prep · 45 min cook

Ingredients

• 2 1/2 lb, peeled and cubed sugar pumpkin or pie pumpkin
• 1 medium, chopped yellow onion
• 1 large, chopped carrot
• 1 rib, chopped celery
• 3, smashed garlic cloves
• 6 fresh thyme sprigs
• 3 tbsp extra-virgin olive oil
• 4 cups vegetable broth
• 1 tbsp fresh thyme leaves
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• 1/4 cup toasted pumpkin seeds
• 2 tbsp snipped fresh chives

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed baking sheet with parchment.
2. 2Toss the pumpkin cubes, onion, carrot, celery, and smashed garlic with most of the olive oil, several thyme sprigs, salt, and pepper directly on the sheet.
3. 3Spread everything in a single layer and roast until the pumpkin is deeply golden at the edges and completely tender, 30–35 minutes, stirring once.
4. 4Discard the woody thyme stems. Transfer the roasted vegetables to a large pot or Dutch oven.
5. 5Pour in the vegetable broth and add the remaining fresh thyme leaves, cumin, and smoked paprika.
6. 6Bring the mixture to a gentle simmer over medium heat and cook 8–10 minutes so the flavors meld and the broth picks up the roasted notes.
7. 7Remove from heat. Use an immersion blender to puree the soup until completely smooth and silky, or carefully blend in batches in a countertop blender.
8. 8Return the pureed soup to low heat. Stir in the lemon juice and the last drizzle of olive oil; taste and adjust salt and pepper.
9. 9If the soup is thicker than you like for lunch, loosen it with a splash more warm broth until it pours easily from a ladle.
10. 10Ladle into bowls. Top each serving with toasted pumpkin seeds, snipped chives, and a few extra fresh thyme leaves.
11. 11Serve hot with crusty bread on the side or pack in a thermos for a warming midday meal that still feels light.