Easy Roasted Pumpkin Soup

Preheat your oven to 400F and line a large rimmed baking sheet with parchment paper.Peel and cut the pumpkin into 2-inch pieces and place them into the prepared baking tray, together with the garlic cloves.Season with salt and pepper, and lightly spray with avocado oil to coat, then spread into a single layer.Place the tray on the middle rack of the oven, and roast until pumpkin is fork-tender, about 30 minutes.Meanwhile, prep the remaining veggies. Heat oil in a medium saucepan over medium heat. Add onion, carrots, celery and sauté until softens, about 5-6 minutes, stirring occasionally.Add in the smoked paprika, roasted pumpkin, and garlic (pop it out from the skins). Pour in the broth and bring to the boil, then continue to cook for a couple of minutes or so.Take it off the heat, and puree with an immersion blender until smooth.Season with salt and pepper to taste and garnish with desired toppings. Enjoy!