Moroccan Spiced Autumn Soup

Preheat the oven to 400F. Place the pumpkin, carrots, and sweet potatoes on a parchment lined baking sheet evenly spread out. If there is not enough room and the pan is crowded, the vegetables will just steam instead of roast. You may need to cook the vegetables in batches. Roast them for 30-45 minutes or until they are very soft and slightly caramelized.

When the vegetables have finished cooking set them aside.

In a large saucepan heat 2 tablespoons of olive oil over medium high heat. Add the onion and saute for 5 minutes or until soft and beginning to brown. Add the garlic and saute another 2 minutes. Next add the cayenne, cumin and ginger and stir until fragrant, about 1-2 minutes. Add the stock, and the roasted vegetables and reduce the heat. Simmer for 10 minutes.

Remove the soup from the heat and puree (*) until very smooth. Return the soup to the saucepan and add the heavy cream. Season to taste with salt and pepper. If the soup is too thick you can thin it with additional stock or water.

Serve with Harissa (a North African chili paste) and creme fraiche.

* I use an immersion blender. If you are using a blender or food processor, carefully puree the soup in batches.