Smooth, thick, and oh-so velvety – creamy pumpkin soup is absolutely delicious and so easy to make! All you need are a few ingredients and minimal time to make this ultimate fall soup!
Preheat the oven to 425 degrees Fahrenheit. Quarter and seed pumpkin. Brush with olive oil and place on a parchment lined baking sheet and roast for 35-40 minutes.
Melt the butter in a large pot over medium-high heat. Add in onion and sauté until onions are soft and translucent, about 5 minutes.
Add in carrots, celery, and vegetable stock. Season with salt, nutmeg, and black pepper. Bring to a boil.
Reduce heat to medium-low and simmer until vegetables are tender, about 15-20 minutes. While vegetables are simmering, peel the finished roasted pumpkin and add in pumpkin flesh to the pot. Remove from heat.
Puree using an immersion blender, or transfer in batches to a food processor or blender fitted with a vented lid. Blend until smooth. Stir in heavy cream and serve hot.