The best roasted pumpkin soup recipe

Cut the pumpkin in half lengthwise. Use a spoon to scoop out the seeds. Then cut the sweet potato in half as well.

Place the pumpkin, sweet potato and carrot on a tray with the cut side up.

Drizzle with olive oil and sprinkle with ground ginger, nutmeg, garlic and salt. Then, turn the pumpkin and bake in a preheated oven at 350° F.

Chop the onion and celery. Sauté over medium-low heat until the onion is lightly browned.

Add the rosemary and thyme and cook for 2 more minutes.

Remove the vegetables from the oven and wait 10-15 minutes until cool.

Use a large spoon to scoop out the cooked vegetables and transfer them to a blender.

Add the onion, celery, thyme, rosemary, almond milk, water and salt. Start with 1 cup almond milk and add more to achieve the desired consistency.

Blend for several minutes or until creamy.

Serve with some pumpkin seeds and fresh herbs.