Ingredients:

  • 1 (3-4 pound) sugar pumpkin (1.3 - 1.8kg), halved and seeded
  • 2 tablespoons olive oil (30ml)
  • 1/2 teaspoon salt (2.5ml)
  • 1/4 teaspoon black pepper (1.2ml)
  • 1 tablespoon olive oil (15ml)
  • 1 medium yellow onion, chopped (approx. 1 cup, 140g)
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (950ml)
  • 1/2 teaspoon ground ginger (2.5ml)
  • 1/4 teaspoon ground nutmeg (1.2ml)
  • 1/4 cup heavy cream (60ml) (optional)
  • 1/4 cup pepitas (pumpkin seeds) (30g)
  • 1 teaspoon olive oil (5ml)
  • Pinch of salt
  • Fresh chives, chopped (optional)
  • A drizzle of olive oil (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss pumpkin halves with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast until fork-tender, about 45 minutes. Let cool slightly.
  2. While pumpkin is roasting, heat olive oil in a large pot or Dutch oven over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  3. Scoop the roasted pumpkin flesh into the pot with the onion and garlic. Add vegetable broth, ginger, and nutmeg. Bring to a simmer.
  4. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth (vent the lid!). Return to pot.
  5. Stir in heavy cream (if using). Season with salt and pepper to taste. Heat through.
  6. While the soup is simmering, heat 1 teaspoon olive oil in a small skillet over medium heat. Add pepitas and salt. Cook, stirring constantly, until lightly toasted and fragrant, about 2-3 minutes.
  7. Ladle pumpkin soup into bowls. Garnish with toasted pepitas, chopped chives, and a drizzle of olive oil, if desired.