Roasted Pumpkin Soup

Lay a piece of parchment paper on a large baking sheet and preheat the oven to 400.

Cut the top and bottom off of your pumpkin. Cut it in half and scrape out the seeds and goop using a spoon, you can keep these and make homemade roasted pumpkin seeds if you want!

Slice your pumpkin halves into about 1 inch thick slices and lay them out on the baking sheet.

Chop your onion into about 8 big chunks and cut the tops off of your garlic heads.

Lay the onion and garlic on the baking sheet with the pumpkin. You want to make sure everything has space so it roasts, if the tray is crowded it will steam and have a less rich flavor.

Drizzle the vegetables in the olive oil and sprinkle 1tsp turmeric, the sea salt, and red pepper flakes over everything. Place the garlic cut side down so it doesn’t burn.

Using your hands rub the seasonings and olive oil all over the vegetables. Add the thyme and rosemary to the tray and bake at 400 for about 40 min flipping things halfway through.

Add the coconut milk and broth to a pot and bring to a simmer. I used my beautiful @staub_usa pumpkin cast iron coquette for this recipe. I cannot recommend it enough. It’s $229 and the quality is exceptional. Here is the link if you want to buy, I think it’s the perfect holiday pot,

9. Pull your roasted vegetables out of the oven and let them cool for about 5 min.
10. Squeeze your garlic out into the soup. Add the onions and pull the skins off the pumpkin slices and add the roasted pumpkin meat.
11. Add the curry, remaining turmeric, and ginger.
12. Using an immersion blender or regular blender blend until creamy and smooth.
13. Let the soup continue to cook at a simmer until it’s your desired thickness. Top with a bit of coconut cream and pumpkin seeds if you want and enjoy!