2 2-lb. pumpkins, quartered and seeded
6 carrots, peeled and cut into 1-in. pieces
1 large onion, peeled and cut into quarters
1/4 c. olive oil, divided
sea salt and freshly ground black pepper
1/2 tsp. smoked paprika
5 c. chicken stock
1/2 c. orange juice
1/2 c. half and half
Crème frâiche, pumpkin seeds and chopped parsley for garnish???
Preheat the oven to 375°F/190°C.
Place the pumpkin pieces, carrots and onions on an oiled, rimmed baking pan and drizzle all with 2 Tbsp. of oil. Season all with salt and pepper and roast vegetables for 30 - 35 minutes or until the pumpkin is tender when pierced with a fork. Cool for 20 minutes or until the pumpkin can be handled.
Remove the skin from the pumpkin.
In a 7-qt. Dutch oven, heat the remaining oil and add the roasted vegetables.
Add paprika, chicken stock and orange juice; bring all to a simmer. Reduce the heat to low and cover with the lid and cook for 30 minutes. Remove from the heat.
Carefully puree the soup in small batches in a food processor then pour back into the Dutch oven.
Check for seasoning and whisk in the half and half.
Bring the soup back to a low simmer, but do not boil. Garnish the soup as desired and serve.
As included with our Calphalon Enamel Cast Iron 7 Qt. Dutch Oven SKU 1837801