📖 Instructions

1. First, grab your pumpkin. I used a sugar pumpkin, but any variety will work. Cut it in half, scoop out the seeds and stringy bits – that's the fun part, kinda like a mini Halloween pumpkin-gutting session. Then, roast those halves, cut-side down, on a baking sheet at 400°F (200°C) for about 45-60 minutes, or until tender. You'll know it's ready when a fork easily pierces the flesh.
2. Once the pumpkin is cool enough to handle, scoop the flesh out of the skins. You might need a spoon for this part. Set aside about 1/2 cup of the pumpkin puree for garnish (trust me on this one!). You can also roast your garlic at this point. I find it gives it an even sweeter taste.
3. In your large pot, heat the olive oil over medium heat. Add the onion and sauté for about 5 minutes, until softened. Then, throw in the roasted garlic, ginger, and any other spices you want to use. Sauté for another minute or two, until fragrant. Stir this mixture constantly to prevent burning. I almost burned mine once and it tasted kind of smoky. Not ideal.
4. Next, add the pumpkin puree and vegetable broth to the pot. Bring to a simmer and let it cook for about 10-15 minutes, allowing the flavors to meld beautifully. This step is crucial for a truly flavorful soup. Don't skip it!
5. After simmering, carefully use an immersion blender to puree the soup until smooth and creamy. If you don't have an immersion blender, you can carefully transfer the soup to a regular blender in batches. Make sure to vent the lid to prevent splatters and burns (learned this the hard way!).
6. Finally, season the soup with salt and pepper to taste. Then, add the remaining roasted pumpkin, you know that half cup I told you to save? Swirl it into the soup for a beautiful touch. I’ve been told it makes the soup taste more unique.. You can serve the soup immediately, or chill it for later. It's equally delicious both ways! Garnish with pepitas, a swirl of cream, and fresh parsley if desired. Enjoy!