Ingredients:

  • 3 lbs pumpkin, peeled and cubed
  • 1 medium yellow onion, quartered
  • 6 cloves garlic, skin on
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 4 cups low-sodium vegetable broth
  • 1 tsp dried thyme
  • 1/4 tsp ground nutmeg
  • 1/2 cup light cream
  • 1 tbsp lemon juice
  • 2 tbsp toasted pumpkin seeds
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed pumpkin, quartered onion, and whole garlic cloves with olive oil, salt, and pepper on a parchment lined baking sheet. Spread in a single layer and roast for 25-30 minutes until pumpkin edges are mahogany colored and the onion is charred.
  2. Squeeze the roasted garlic out of its skin into a large pot. Note: The garlic should be soft and buttery.
  3. Add the roasted pumpkin and onion into the pot with the garlic.
  4. Pour in the vegetable broth, thyme, and nutmeg. Bring the mixture to a gentle simmer over medium heat for 10 minutes until the aromas are blended and fragrant.
  5. Remove the pot from the heat. Use an immersion blender to process the soup until completely smooth and velvety.
  6. Stir in the light cream (or coconut milk) and lemon juice. Note: Doing this off the heat prevents the cream from separating.
  7. Taste and add a pinch more salt or pepper if needed.
  8. Ladle into bowls and garnish with toasted pumpkin seeds and chopped fresh parsley.