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1
Preheat the oven to 400F.
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2
Place the pumpkin, carrots, and sweet potatoes on a parchment lined baking sheet evenly spread out.
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3
If there is not enough room and the pan is crowded, the vegetables will just steam instead of roast.
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4
You may need to cook the vegetables in batches.
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5
Roast them for 30-45 minutes or until they are very soft and slightly caramelized.
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6
When the vegetables have finished cooking set them aside.
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7
In a large saucepan heat 2 tablespoons of olive oil over medium high heat.
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8
Add the onion and saute for 5 minutes or until soft and beginning to brown.
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9
Add the garlic and saute another 2 minutes.
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10
Next add the cayenne, cumin and ginger and stir until fragrant, about 1-2 minutes.
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11
Add the stock, and the roasted vegetables and reduce the heat.
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12
Simmer for 10 minutes.
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13
Remove the soup from the heat and puree (*) until very smooth.
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14
Return the soup to the saucepan and add the heavy cream.
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15
Season to taste with salt and pepper.
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16
If the soup is too thick you can thin it with additional stock or water.
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17
Serve with Harissa (a North African chili paste) and creme fraiche.
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18
* I use an immersion blender.
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19
If you are using a blender or food processor, carefully puree the soup in batches.
