👨‍🍳 Instructions

1. 1

   Preheat oven to 200°C (400°F). Toss the cubed pumpkin with 1 tbsp of olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until tender and lightly caramelized.

   💡 Tip: Roasting the pumpkin intensifies its sweetness and flavor.
2. 2

   While the pumpkin is roasting, heat the remaining 1 tbsp of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 8-10 minutes.

   💡 Tip: This aromatic base will add depth to the soup.
3. 3

   Add the minced garlic and sliced mushrooms to the pot. Cook until the mushrooms have released their liquid and are lightly browned, about 5-7 minutes.

   💡 Tip: Sautéing the mushrooms brings out their earthy flavor.
4. 4

   Add the roasted pumpkin to the pot along with the vegetable broth. Bring to a simmer.

   💡 Tip: Ensure the broth covers the vegetables.
5. 5

   Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Return the blended soup to the pot.

   💡 Tip: Blend in batches if necessary, and be cautious when blending hot liquids.
6. 6

   Stir in the heavy cream and freshly grated nutmeg. Heat gently over low heat, but do not boil.

   💡 Tip: Adding cream at the end prevents it from curdling.
7. 7

   Season the soup with salt and black pepper to taste.

   💡 Tip: Taste and adjust seasoning as needed.
8. 8

   Ladle the Garbuzok into bowls. Garnish with fresh chopped parsley and serve hot.

   💡 Tip: A swirl of extra cream or a sprinkle of toasted pumpkin seeds can also be used for garnish.