A creamy, comforting fall soup made with roasted pumpkin, warm spices, and coconut milk or cream.

Scale

2 tablespoons olive oil

1 medium onion, diced

2 garlic cloves, minced

1 carrot, chopped

4 cups pumpkin, peeled and cubed

3 cups vegetable broth

1 cup coconut milk or heavy cream

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/4 teaspoon nutmeg

Salt and pepper, to taste

Fresh thyme or parsley, for garnish

Pumpkin seeds, optional

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1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, pepper, and paprika. Roast 25–30 minutes.

2. In a pot, heat oil. Add onion, garlic, and carrot; cook until softened.

3. Add roasted pumpkin, cumin, nutmeg, and broth. Simmer 10 minutes.

4. Blend soup until smooth. Stir in coconut milk or cream.

5. Adjust seasoning and serve hot with garnish.

Use butternut squash for a sweeter flavor.

Make dairy-free with coconut milk.

Freezes well up to 3 months.