Roasted Pumpkin Apple Soup

Preheat the oven to 375 degrees and set out a large rimmed baking sheet.

Cut the pumpkin in half and scoop out the seeds with a spoon. See my post How to Cut a Pumpkin for full instructions.

Cut the apples in half lengthwise and scoop out the core with a melon baller and remove any excess core from the top or bottom.

Brush 1 tablespoon of olive oil over the cut sides of the pumpkin and apples and place cut side down on the rimmed baking sheet. Bake at 400 degrees for 30-40 minutes or until the pumpkin is tender, depending on the size of your pumpkin. Check for doneness after 30 minutes and remove the apples if they become tender before the pumpkin.

Scoop the flesh from the pumpkin and remove the peel from the apples. You'll have roughly 4 1/2 cups of pumpkin purée and 1 cup of apple.

Heat the remaining tablespoon of olive oil in a soup pot or dutch oven. Add the onion and carrot and cook for 5-7 minutes or until tender. Add the garlic, sage and ginger and cook 30 seconds longer.

Place 2 cups of the vegetable stock in the blender followed by the onion mixture and half of the puréed apples and pumpkin. Process until smooth, pour into the soup pot, and repeat with the remaining stock and purée.

Add 1-2 more cups of the stock depending on the desired thickness, and bring to a boil over medium heat. Reduce the heat and simmer for 10-15 minutes or until heated through. Season with salt and freshly ground black pepper to taste. Garnish with coconut milk and pepitas if desired. Enjoy!