1 tbsp. plus 2 tsp. olive oil, plus more for drizzling
2 3/4 lb. pumpkin, peeled and sliced 1/2 in. thick (seeds reserved)
1 lb. carrots, thinly sliced
1 onion, thinly sliced
2 cloves garlic, thinly sliced
2 sprigs fresh sage
Salt
pepper
pinch of nutmeg
- Heat 1 tbsp. oil in large pot on medium. Add pumpkin, carrots, onion, garlic, sage, and 1/2 tsp. each salt and pepper and cook, covered, stirring occasionally, until tender, 12 min. Stir in nutmeg; cook 1 min.
- Add 5 cups water and bring to a boil, then simmer until vegetables are tender, 5 to 7 min. Remove sage and, using immersion blender (or standard blender, in batches), puree soup until smooth.
- Meanwhile, heat oven to 400°F. On rimmed baking sheet, toss reserved pumpkin seeds with remaining 2 tsp. oil and pinch each of salt and pepper and cook, tossing once, until golden brown and crisp, 18 to 20 min. Serve soup topped with seeds and a drizzle of olive oil if desired.
