Pumpkin cream soup is a comforting soup to have on any days. The skilly smooth thick soup is packed with spices and flavours. The prefect thanksgiving day soup!
Cut up the pumpkin and carrots and transfer to a roasting tin, season with allspice, thyme, cinnamon, salt and pepper and drizzle a little cooking oil and mix. Roast the root vegetables for about 40 mins (or until very tender) at 180 Deg C.
In a deep pot, add buter and 1 tbsp oil and sweat off the onion and garlic. Add the roasted vegetables in and add the chicken (or veg) stock and bring to a simmer.
Using a imersion blender, slowly blender the vegetables and stock until a smooth soup.
Add Cream (as desired amount) until smooth and creamy. Do not boil!