Roasted Pumpkin Soup
"Pumpkins, carrots, onions--this is as close as you'll get to serving fall in a bowl. Roasting the pumpkin gives it a deep caramelized flavor that's delicious...."
INGREDIENTS
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1 (3-lb.) sugar pumpkin, butternut squash, or kabocha squash
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4 tablespoons olive oil, divided
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1 1/2 cups chopped yellow onion (about 1 large onion)
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1 1/2 cups chopped celery (about 3 stalks)
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1/2 cup chopped carrots (about 2 medium carrots)
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6 garlic cloves, crushed
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4 thyme sprigs, plus more for topping
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1 sage sprig
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1 oregano sprig
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3/4 teaspoon salt
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1/2 teaspoon ground turmeric
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6 cups chicken broth
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2 tablespoons apple cider vinegar
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4 tablespoons sour cream
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3 tablespoons whole milk
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Pomegranate seeds for topping (optional)
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Pumpkin seeds for topping (optional)
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