Ingredients:

  • lbs Pumpkin (Butternut or Kabocha recommended), peeled, seeded, and cut into 1-inch chunks
  • Tbsp Olive Oil
  • tsp Sea Salt
  • /2 tsp Black Pepper
  • large Yellow Onion, coarsely chopped
  • cloves Garlic, peeled and smashed
  • inch piece Fresh Ginger, peeled and roughly sliced
  • Tbsp Unsalted Butter (or Coconut Oil)
  • cups Vegetable or Chicken Broth (low sodium preferred)
  • can (13.5 oz) Full-Fat Coconut Milk
  • tsp Maple Syrup (optional)
  • Tbsp Freshly squeezed Lime Juice

Instructions:

  1. Toss the cubed pumpkin with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet. Roast at 400°F (200°C) for 35-40 minutes, or until fork-tender and slightly caramelized at the edges.
  2. In a large Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté until softened (about 5-7 minutes). Add the garlic and ginger; cook for 1 minute until fragrant.
  3. Add the roasted pumpkin chunks and the vegetable broth to the pot. Bring the mixture to a gentle simmer and cook for 10 minutes, allowing the flavours to marry nicely.
  4. Remove the pot from the heat. Using an immersion blender (or carefully transferring in batches to a standard blender), blend the soup until it is completely smooth and velvety.
  5. Return the puréed soup to low heat. Stir in the full can of coconut milk. Taste and adjust seasoning, adding salt, pepper, and the optional maple syrup if needed.
  6. Stir in the fresh lime juice just before serving. Serve hot with desired garnishes like toasted pumpkin seeds or chili oil.