Happy Fall y’all! We tend to agree to disagree in this household when it comes to loving the rain. Nicole? All about it! Olivia? Ehhh… good excuse to nap and that’s it. Something we can agree on is that rainy days plus soup equals happiness. I’m no math wiz, but I’m pretty sure Professor Algebra would agree with me on this one. Let’s get cookin’!

Time ⏱: 10 minus prep, 30 minutes inactive coking time, 10 minutes active cooking time (about 50 minutes total)

Serves: 3-5 hungry adults. Maybe more if you don’t eat like you have a hollow leg (like I do #sorrynotsorry)

Ingredients

• 2 pounds carrots – peeled, cut into 1/2 inch slices (about 10 carrots)
• 2 medium onions – thinly sliced
• 4-6 cloves garlic – I love garlic so I always do 8…
• 2 tablespoons olive oil (or melted coconut oil)
• kosher salt, to taste
• ground pepper, to taste
• 1-2 tsp curry powder, to taste
• 1 can diced tomatoes
• 1 can pumpkin pie filling
• 1 1/2 cups vegetable stock
• 1-2 cups sour cream or greek yogurt (less-more depending on desired creaminess)
• fresh basil – so freakin’ optional! Looks really pretty when you serve it

Directions

1. Preheat oven to 400 degrees F. Take two baking sheets and cover with aluminum foil (ain’t nobody got time for dishes!).
2. Toss carrots, onions, and garlic with 2 tablespoons of olive oil, kosher salt, ground pepper, and curry powder. Spread a single layer on each baking sheet ensuring the vegetables do not crowd one another. Roast 25 to 30 minutes, turning twice until the veggies are tender and browned. (Note: make sure carrots are extremely tender or you will have a very texture filled soup). Let cool for 10 minutes
3. Add one-quarter roasted vegetables, one-quarter canned diced tomatoes, one-quarter pumpkin filling, and a little over 1/4 cup of vegetable stock to a food processor or blender. Puree! Add to a large stock and repeat the pureeing process until all roasted vegetables, tomatoes, and pumpkin filling are integrated.
4. Over medium heat, bring roasted carrots and pumpkin mixture to a simmer. Let simmer 10 minutes. Add sour cream or greek yogurt to desired creaminess. Serve in a bowl with fresh basil, curry powder, fresh salt & pepper to taste, while wearing your favorite flannel-anything! I add croutons for crunch, but to each their own!

Notes: Keeps for up to 5 days in the fridge or freezer for 3 months. Thaw the night before in the fridge and slowly reheat via stovetop.