Roasted Pumpkin Soup

Ingredients

• 1 medium sugar pumpkin (about 3 lbs), or 2 lbs butternut squash
• 2 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2-inch piece fresh ginger, peeled and grated
• 4 cups vegetable broth
• 1 can (14 oz) coconut cream
• 1 tsp cinnamon
• ½ tsp nutmeg
• Salt & white pepper to taste
• Fresh sage leaves, fried in butter, to garnish
• Pumpkin seeds toasted, to garnish
• Extra coconut cream to drizzle

Instructions

1. 1

   Roast the Pumpkin

   Preheat oven to 400°F. Halve the pumpkin, scoop out seeds, and brush with olive oil. Place cut-side down on a baking sheet. Roast 40–45 minutes until flesh is very tender and caramelized. Scoop flesh out of the skin.

2. 2

   Sauté Aromatics

   In a large pot, heat olive oil over medium. Sauté onion until soft, 8 minutes. Add garlic and ginger, cook 2 more minutes until fragrant.

3. 3

   Add Pumpkin & Simmer

   Add the roasted pumpkin flesh to the pot. Pour in vegetable broth, cinnamon, and nutmeg. Bring to a gentle simmer for 10 minutes.

4. 4

   Blend Until Velvet

   Use an immersion blender to purée the soup until completely silky. Alternatively, blend in batches in a countertop blender. Return to pot.

5. 5

   Add Coconut Cream

   Stir in ¾ of the coconut cream. Season generously with salt and white pepper. Heat gently — don't boil after adding coconut cream.

6. 6

   Crispy Sage Finish

   Fry sage leaves in a knob of butter until crisp, 30 seconds. Ladle soup into bowls, drizzle with remaining coconut cream, top with crispy sage and toasted pumpkin seeds.