Ingredients
Scale
- 1 medium sugar pumpkin (about 3–4 pounds), halved and seeded
- 1 large yellow onion, quartered
- 1 whole head of garlic, top sliced off
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 3 cups vegetable broth (low sodium)
- 1/2 cup canned coconut milk or heavy cream
- 1/2 teaspoon ground nutmeg
- Fresh sage or thyme for garnish
- Toasted pumpkin seeds (pepitas) for topping
Instructions
- Preheat your oven to 400°F (200°C). Place the pumpkin halves, quartered onion, and the whole head of garlic on a large parchment-lined baking sheet. Drizzle everything generously with olive oil and season with salt and pepper. Turn the pumpkin halves face down. Wrap the garlic head in a small piece of foil to prevent burning. Roast for 40 to 45 minutes until the pumpkin flesh is tender when pierced with a fork and the edges are slightly browned.
- Let the vegetables cool slightly. Scoop the soft pumpkin flesh out of the skin and place it into a large pot or high-speed blender. Squeeze the roasted garlic cloves out of their skins directly into the pot and add the roasted onions. Pour in the vegetable broth and nutmeg. Use an immersion blender to process the mixture until it is perfectly smooth. If using a standard blender, work in batches and return the soup to the pot. Simmer over medium heat for 5 to 10 minutes to marry the flavors.
- Stir in the coconut milk or heavy cream until the soup reaches a rich, uniform color. Taste and adjust the seasoning with more salt or pepper if needed. Ladle the hot soup into deep bowls. Garnish with a swirl of cream, fresh herbs, and a handful of toasted pumpkin seeds for a satisfying crunch. Serve immediately with a side of crusty bread.
- Cook Time: 60 minutes