Ingredients:

  • lbs (1.4 kg) Pumpkin (Butternut or Hokkaido), peeled, seeded, and cut into 1-inch chunks
  • Tbsp (30 ml) Olive Oil (plus extra for drizzling)
  • tsp Sea Salt (or to taste)
  • /2 tsp Black Pepper (freshly ground)
  • large Yellow Onion, roughly chopped
  • large Garlic Cloves, peeled, left whole
  • cups (950 ml) Low Sodium Vegetable Broth
  • can (13.5 oz / 400 ml) Full-Fat Coconut Milk
  • tsp Fresh Ginger, grated or finely minced
  • tsp Ground Cumin
  • /2 tsp Ground Coriander
  • /2 tsp Fresh Thyme Leaves (or 1/4 tsp dried)
  • Tbsp (15 ml) Maple Syrup (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the cubed pumpkin with 2 tablespoons of olive oil, salt, and pepper directly on the baking sheet. Ensure the pieces are in a single layer.
  3. Roast for 40–50 minutes, flipping halfway, until the pumpkin is deeply golden brown and fork-tender.
  4. In a large soup pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté gently until soft and translucent (about 5–7 minutes).
  5. Add the whole garlic cloves, grated ginger, cumin, coriander, and thyme. Cook for 1 minute until fragrant.
  6. Transfer the roasted pumpkin directly from the oven into the soup pot with the aromatics. Pour in the vegetable broth. Bring the mixture to a gentle simmer, cover, and cook for 10 minutes to allow the flavors to meld.
  7. Remove the pot from the heat. Stir in the full can of coconut milk and the maple syrup (if using).
  8. Carefully blend the hot mixture until perfectly smooth and velvety, either using a high-powered blender (in batches, venting the lid) or an immersion blender directly in the pot.
  9. Taste and adjust seasoning (salt, pepper, or an extra dash of maple syrup if needed).
  10. Serve piping hot, garnished with toasted pumpkin seeds and fresh parsley.