Roasted Pumpkin and Sweet Potato Soup

Warm up on colder days and nights with an oh-so-mmm seasonal soup.

Time

Serving size

Preheat oven to 425°F. Line a large baking pan with parchment paper.
Place halved or chopped pumpkin (or squash), sweet potatoes, carrots, onions and garlic on prepared pan. Drizzle with olive oil and sprinkle with salt and pepper. Use hands to toss and coat vegetables in oil and seasoning. If pumpkin has been halved, brush insides with olive oil and place skin side up on the parchment.
Bake for 40 minutes until veggies are browned and tender. Then, carefully transfer vegetables to a large stockpot and add 3 cups of vegetable stock. If pumpkin has been halved, cool until it can be touched and scoop the flesh into the stockpot.
Use an immersion blender to process the mixture until smooth and creamy. Alternately, the mixture may also be pureed in a blender or food processor in batches.
Stir in Silk, garam masala, and adjust salt and pepper, if needed.
If the soup is too thick, thin with some (or all) of the remaining 1 cup vegetable stock.
Heat stockpot over medium until soup is warmed through. Ladle into warm bowls and serve with roasted pepitas and a dash of garam masala.
Store any leftovers in an airtight container in the fridge for up to 4 days.

1 (2 1/2 lb.) sugar pie pumpkin or butternut squash, either cut in half and seeded, or peeled, seeded and cut into chunks, or 2 (15-ounce) cans pumpkin
1 large or 2 small sweet potatoes, peeled and cut into chunks
2 large carrots, peeled and cut into chunks
1 yellow onion, peeled, halved and cut into wedges
3 cloves garlic, peeled
2 Tbsp olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper
3-4 cups vegetable stock
1 cup Silk Original Almondmilk
1 1/2 tsp garam masala
pinch of nutmeg
roasted pepitas, for garnish