Ingredients:

  • 2 lbs sugar pumpkin or butternut squash, cubed
  • 3 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 4 cups low-sodium vegetable broth
  • 1 cup pumpkin puree
  • 1/2 cup light coconut milk
  • 1 tbsp maple syrup
  • 1 tsp lemon juice

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed pumpkin with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 25–30 minutes, turning once, until edges are mahogany-colored and tender.
  2. Heat 1 tablespoon of olive oil in a Dutch oven over medium heat. Add diced onion and cook until softened and translucent (about 5 minutes). Stir in minced garlic, ginger, cinnamon, and nutmeg; sauté for 60 seconds until fragrant.
  3. Add the roasted pumpkin cubes and pumpkin puree to the pot. Pour in the broth and stir to combine. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 10–15 minutes.
  4. Remove from heat. Use an immersion blender to process the soup until completely smooth. Stir in light coconut milk, maple syrup, and lemon juice. Adjust seasoning with salt and pepper to taste.