Warm up with a bowl of cozy, roasted pumpkin soup! Roasting the pumpkin brings out a rich caramelized sweetness that pairs perfectly with autumn spices, and the special finishing touch of Zejd extra virgin olive oil. This is fall comfort at its best! 
INGREDIENTS
- 1 small pumpkin, peeled and diced
- 2 carrots, peeled and chopped
- 1 cup cherry tomatoes
- 1 onion, quartered
- 2 garlic cloves, whole
- 4 cups vegetable stock
- 1/2 cup cooking cream
- 1/2 tsp cinnamon powder
- salt and pepper to taste
- Zejd Extra Virgin Olive Oil
- chili flakes
- fresh coriander
- drizzle of cream and Zejd Extra Virgin Olive Oil
INSTRUCTIONS
1. Preheat oven to 200°C. Spread the pumpkin, carrots, cherry tomatoes, onion, and garlic on a baking sheet, drizzle with Zejd Extra Virgin Olive Oil, and season with salt and pepper. 2. Roast for 25–30 minutes until the veggies are golden and tender. 3. Transfer the roasted veggies to a pot, add the vegetable stock, and blend until smooth. 4. Stir in the cinnamon powder, then bring the soup to a boil and let simmer for 10 minutes. 5. Add the cooking cream and boil for another 2 minutes. 6. Serve topped with chili flakes, fresh coriander, a swirl of cream, and a drizzle of Zejd Extra Virgin Olive Oil.
