Roasted Pumpkin Soup

Name: Roasted Pumpkin Soup
Ingredients: 1 (3-pound) sugar pumpkin, halved, seeded and quartered; 2 red bell peppers, quartered; 1 Granny Smith apple, quartered and seeded; 6 fresh thyme sprigs; 4 tablespoons olive oil, divided; Kosher salt and freshly ground black pepper; 3 cloves garlic, minced; 1 large sweet onion, chopped; 4 cups vegetable stock; 6 fresh sage leaves; 1/2 cup heavy cream; 3 tablespoons pepitas

"My favorite Fall and Winter soup! You'll really want it all year long. And you can also substitute the pumpkin with butternut squash! This is my favorite bit about the Fall. The pumpkin-everything season. The pumpkin spice latte. The pumpkin bread. The pumpkin ice cream. And now the pumpkin......"

INGREDIENTS

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1 (3-pound) sugar pumpkin, halved, seeded and quartered

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2 red bell peppers, quartered

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1 Granny Smith apple, quartered and seeded

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6 fresh thyme sprigs

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4 tablespoons olive oil, divided

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Kosher salt and freshly ground black pepper

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3 cloves garlic, minced

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1 large sweet onion, chopped

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4 cups vegetable stock

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6 fresh sage leaves

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1/2 cup heavy cream

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3 tablespoons pepitas

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