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Roasted Pumpkin Soup

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Ingredients
  

  • 4 tbsp olive oil
  • 4 lb sugar pie/sweet pumpkin
  • 1 large yellow onion, diced
  • 4-6 cloves garlic, pressed or minced
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 4 cup vegetable broth (32 oz)
  • 1/2 cup heavy cream (full fat coconut milk for vegan)
  • 2 tbsp maple syrup or honey (optional)
  • 1/4 cup pumpkin seeds or pepitas
  • 1 pinch freshly ground black pepper
  • 1 dash cayenne pepper (optional)

Instructions
 

  • Preheat oven to 425F
  • Cut the pumpkin in half, scoop out the seeds, then cut in half again
  • Brush 1 tbsp olive oil on the flesh, and place skin-side-down on baking sheet.
  • Roast for 35-ish minutes, until flesh is easily pierced with a fork. Set aside to cool.
  • Heat remaining oil in large pot or Dutch oven, on medium heat.
  • Once oil is hot, add diced onion, garlic, and salt.
  • Cook, stirring occasionally until onion is translucent (about 10 minutes).
  • While onions are cooking, peel and discard the skin from the pumpkin.
  • Add the pumpkin flesh, cinnamon, nutmeg, cloves, optional pinch of cayenne pepper, and black pepper.
  • Break up the pumpkin into smaller chunks.
  • Add broth, bring to a boil, reduce to a simmer for 20 minutes.
  • Toast pumpkin seeds/pepitas if needed on a dry skillet at med-low heat.
  • Stir in cream/coconut milk, and syrup/honey to the soup, and remove from heat.
  • Use immersion blender to puree everything in the pot. You can transfer to a blender, but that's messy.
  • Taste and adjust salt&pepper as needed.