Ingredients:

  • 1 medium pumpkin (about 3 lbs / 1.3 kg), halved, seeded
  • 1 tbsp olive oil (plus extra for drizzling)
  • 1 large onion, chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 inch ginger, peeled and grated (about 1 tbsp)
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 4 cups vegetable broth (1 liter)
  • 1 (13.5 oz / 400 ml) can full-fat coconut milk
  • 1 tbsp maple syrup (or agave nectar)
  • Salt and black pepper to taste
  • Vegan sour cream or coconut cream (for garnish)
  • Toasted pumpkin seeds (pepitas) (for garnish)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Drizzle pumpkin halves with olive oil, season with salt and pepper, and place cut-side down on the baking sheet.
  2. Roast for 35-45 minutes, or until fork-tender. Let cool slightly.
  3. While pumpkin roasts, heat olive oil in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic and ginger and cook for 1 minute more, until fragrant.
  4. Stir in cinnamon, nutmeg, and cloves. Cook for 30 seconds, until fragrant.
  5. Once the pumpkin is cool enough to handle, scoop out the flesh and add it to the pot with the sautéed aromatics.
  6. Pour in vegetable broth and bring to a simmer. Cook for 15 minutes, allowing the flavors to meld.
  7. Remove from heat and carefully blend with an immersion blender until smooth. Caution: If using a regular blender, work in batches and vent the lid to prevent explosions.
  8. Stir in coconut milk and maple syrup. Season with salt and pepper to taste.
  9. Ladle into bowls and garnish with vegan sour cream, toasted pumpkin seeds, and fresh parsley, if desired. This is a delicious vegan pumpkin soup.