Ingredients:

  • 1 (2-3 pound) sugar pumpkin, halved, seeded (about 900g - 1.4 kg)
  • 2 tablespoons olive oil (30 ml)
  • 1/2 teaspoon salt (3g)
  • 1/4 teaspoon black pepper (1.5g)
  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, chopped (about 1 cup/150g)
  • 2 cloves garlic, minced (about 2 tsp/6g)
  • 4 cups vegetable broth (950 ml)
  • 1/2 cup heavy cream (120 ml)
  • Salt and pepper to taste
  • 1/4 teaspoon ground nutmeg (1.5g) (optional)
  • 1/4 teaspoon ground ginger (1.5g) (optional)
  • 1/4 cup pumpkin seeds (pepitas) (30g), toasted
  • A drizzle of olive oil or heavy cream
  • Fresh parsley, chopped (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Halve the pumpkin, scoop out the seeds, and drizzle with olive oil. Season with salt and pepper.
  2. Place pumpkin halves cut-side up on a baking sheet. Roast for 35-40 minutes, or until fork-tender. Let cool slightly.
  3. Heat olive oil in a large soup pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  4. Scoop out the roasted pumpkin flesh and add it to the pot. Pour in the vegetable broth. Bring to a simmer.
  5. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth.
  6. Stir in the heavy cream (or coconut cream) and simmer for a few minutes to heat through. Season with salt, pepper, nutmeg, and ginger (if using). Taste and adjust seasonings as needed.
  7. Ladle the soup into bowls and garnish with toasted pumpkin seeds, a drizzle of olive oil or cream, and fresh parsley (if desired).