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Preheat oven to 450˚F. Lightly oil or spray a sheet pan with cooking spray.
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Combine cumin, coriander, chili powder, brown sugar and salt in a small bowl.
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Combine onion, shallots, carrots and jalapeño in a medium size bowl. Drizzle olive oil over veggies and stir to coat. Add spice mixture and stir again, till well coated.
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Transfer veggie mixture to prepared pan, being careful to scrape all the spices and oil out of the bowl. Place in oven and roast for 10 minutes. Stir and re-distribute veggies to a single layer. Roast for another 10 minutes or until beginning to brown.
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While veggies are roasting, combine pumpkin puree, roasted red peppers, coconut milk, chicken broth, oregano and salt in a large dutch oven. Bring to a boil, then reduce to a simmer. When veggies are finished roasting, transfer them to the dutch oven.
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Return soup to a simmer and cook for 15 minutes. Puree mixture in a regular blender* or use an immersion blender right in the pot. Puree till smooth and silky.
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Garnish with pepitas (hulled pumpkin seeds) and finely chopped cilantro stems**.