Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Spread the cubed pumpkin evenly on a baking sheet and roast for 30-40 minutes until soft and caramelized around the edges, filling your kitchen with a sweet, nutty aroma.
- While the pumpkin roasts, heat olive oil in a large pot over medium heat. Add the chopped onions and cook, stirring occasionally, until they become translucent and start to brown, about 8-10 minutes, developing a deep, sweet aroma.
- Add the minced garlic to the onions and cook for another minute until fragrant, listening for a gentle sizzle and watching for the garlic to turn slightly golden.
- Transfer the roasted pumpkin to the pot or add it directly if cool enough, then pour in the vegetable broth and stir well, scraping up any browned bits from the bottom of the pot.
- Stir in ground cinnamon and cayenne pepper, then bring the mixture to a gentle simmer. Let it cook uncovered for about 10 minutes, allowing the flavors to meld and the broth to warm through.
- Using an immersion blender or transferring the soup in batches to a blender, puree until smooth and velvety. Be careful with the hot liquid and blend until the texture is silky—this step creates the final creamy consistency.
- Return the pureed soup to the pot if needed, then stir in the coconut milk for added creaminess and a subtle tropical flavor.
- Heat the soup gently over low heat, tasting and seasoning with salt and pepper as needed. Adjust the spices to your liking for a balanced, flavorful soup.
- Once hot and well-seasoned, ladle the soup into bowls and serve immediately, garnished with a sprinkle of cinnamon or a drizzle of coconut milk if desired.
Notes
For a deeper flavor, roast the pumpkin with a bit of maple syrup. Adjust spice levels to your taste and add more chili if you like it extra fiery. Enjoy leftovers refrigerated for up to three days.