Ingredients
Scale
- 2 medium pie pumpkin
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3–4 cups vegetable or chicken broth
- 1/2 cup heavy cream or coconut milk
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon cayenne pepper (can skip)
- Toppings: roasted pumpkin seeds, heavy cream and olive oil
Instructions
- Roast the pumpkin:
Preheat your oven to 400°F (204°C). Slice the pumpkin in half, scoop out the seeds (I like to save and roast them later), and cut into wedges. Brush each piece with olive oil, sprinkle with salt and pepper, and roast on a parchment-lined baking sheet for 35–45 minutes, or until the flesh is soft and caramelized at the edges. - Make the soup base:
In a large pot or Dutch oven, drizzle olive oil and sauté the onion until soft and translucent. Add the garlic and cook for another minute, just until fragrant. - Blend and season:
Scoop the roasted pumpkin flesh into the pot and add 3 cups of broth. Bring to a simmer and let it bubble gently for about 10 minutes. Be sure to not allow it to a rolling boiling to avoid splashing.
Use an immersion blender (or transfer in batches to a regular blender) to puree until smooth. Add the cream, nutmeg, and cinnamon, and season to taste with salt and pepper. - Serve warm:
I like to serve this soup in wide bowls, topped with a drizzle of cream and a few roasted pumpkin seeds, a drizzle of heavy cream and olive oil.