The Best Roasted Pumpkin Soup Recipe Velvety Maple Spiced

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin chunks with olive oil, salt, and pepper. Spread on a baking sheet and roast for 35–45 minutes until fork-tender and lightly caramelised.
2. While pumpkin roasts, melt butter in a large stockpot over medium heat. Add onion and sauté until soft and translucent (about 8 minutes). Add garlic and grated ginger; cook for 1 minute until fragrant.
3. Add the spices (nutmeg, cinnamon) to the pot and stir for 30 seconds to bloom them.
4. Add the roasted pumpkin chunks and the broth to the pot. Bring to a gentle simmer, cover partially, and cook for 15 minutes to allow flavours to meld.
5. Carefully blend the soup mixture until perfectly smooth and velvety, using an immersion blender or transferring in batches to a high-speed blender (venting the lid if using a standard blender).
6. Return the soup to the pot (if necessary). Stir in the maple syrup and heavy cream. Heat through gently—do not boil after adding cream. Taste and adjust salt, pepper, or spices as needed before serving.