Measurements

• 2 small pumpkins
• 4 cloves garlic
• 1 large onion
• 2 carrots
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon thyme
• 1/4 teaspoon nutmeg
• 1/2 cup cream

Preparation Method

• Preheat oven to 400°F (200°C).
• Cut pumpkins in half, remove seeds, and place on a baking sheet.
• Drizzle pumpkins with 1 tablespoon olive oil and sprinkle with salt and pepper.
• Roast pumpkins for 45 minutes until tender.
• Meanwhile, chop onion and carrots.
• Mince garlic.
• In a large pot, heat remaining olive oil over medium heat.
• Add onion, garlic, and carrots, sauté until soft.
• Scoop roasted pumpkin flesh into the pot.
• Add vegetable broth, thyme, and nutmeg.
• Bring to a boil, then reduce heat and simmer for 15 minutes.
• Use an immersion blender to puree the soup until smooth.
• Stir in cream and adjust seasoning with salt and pepper.
• Serve hot.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.