📖 Instructions

1. Preheat your oven to 400°F (200°C). This ensures the pumpkin roasts evenly and develops a rich, caramelized flavor. Trust me, its worht it!
2. Halve the pumpkin and scoop out the seeds. Save the seeds for roasting later if you're feeling adventurous! Pumpkin seeds make a great snack.
3. Place the pumpkin halves, cut-side up, on a baking sheet lined with parchment paper. This makes cleanup a breeze! Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper. Make sure every part is nicely oiled and seasoned.
4. Roast the pumpkin for 45-60 minutes, or until the flesh is fork-tender. The roasting time will depend on the size of your pumpkin, so keep an eye on it. It should be soft and easily pierced with a fork.
5. While the pumpkin is roasting, prep the other veggies. Dice the onion, carrot, and celery. Mince the garlic and ginger. Having everything ready to go will make the cooking process smoother and more enjoyable.
6. In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened. Don't rush this step; it's important to build flavor.
7. Add the minced garlic and ginger to the pot. Cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter quickly.
8. Stir in the gingerbread spice mix, ground nutmeg, and cinnamon. Cook for 30 seconds, allowing the spices to bloom and release their aromas. Your kitchen will start to smell amazing!
9. Once the pumpkin is cool enough to handle, scoop the flesh out of the skin and add it to the pot with the sautéed vegetables. Discard the skin. This is where the real magic happens! The roasted pumpkin will add a creamy texture and sweet flavor to the soup.
10. Pour in the chicken broth (or vegetable broth for a vegan version). Bring the mixture to a simmer, then reduce the heat and cook for 15-20 minutes, allowing the flavors to meld together. Let everything kinda hangout, you know?
11. Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup to a regular blender in batches, being careful to vent the lid to prevent pressure buildup. Be careful when blending hot liquids!
12. Stir in the heavy cream (or coconut cream for a vegan version) and season with salt and pepper to taste. Adjust the seasoning as needed. This is your chance to make the soup perfect for you!
13. For the gingerbread croutons: Preheat oven to 375°F (190°C). Cut gingerbread cookies into small cubes. Toss with melted butter and sprinkle with a pinch of cinnamon. Bake for 5-7 minutes, or until golden brown and crisp. Let them cool slightly before serving.
14. Serve the soup hot, garnished with a swirl of cream, gingerbread croutons, and a sprinkle of fresh parsley or thyme. Enjoy the warm and comforting flavors of fall!