Ingredients:

• 4 tablespoons olive oil, divided
• One 4-pound sugar pie pumpkin
• 1 large yellow onion, chopped
• 4 large or 6 medium garlic cloves, pressed or minced
• ½ teaspoon sea salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ⅛ teaspoon cloves
• Tiny dash of cayenne pepper (optional, if you like spice)
• Freshly ground black pepper
• 4 cups (32 ounces) vegetable broth
• ½ cup full fat coconut milk or heavy cream
• 2 tablespoons maple syrup or honey
• ¼ cup pepitas (green pumpkin seeds)

Instructions:

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup. Carefully halve the pumpkin and scoop out the seeds (seeds can be roasted separately, if desired, but are not needed for this recipe).
2. Cut each pumpkin half into quarters. Brush or rub 1 tablespoon of olive oil over the flesh, then place the quarters cut-side down on the baking sheet. Roast for 35 minutes or until the flesh is easily pierced with a fork. Allow to cool slightly.
3. Heat the remaining 3 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once shimmering, add the onion, garlic, and salt. Cook, stirring occasionally, until the onion is translucent, about 8 to 10 minutes. Meanwhile, peel the skin from the roasted pumpkin and discard.
4. Add the pumpkin flesh, cinnamon, nutmeg, cloves, cayenne pepper (if using), and freshly ground black pepper to the pot. Stir to break up the pumpkin slightly. Pour in the broth, bring to a boil, then reduce heat and simmer for about 15 minutes to allow flavors to meld.
5. While the soup simmers, toast pepitas in a medium skillet over medium-low heat, stirring frequently, until fragrant, golden, and lightly popping. Avoid burning. Transfer to a bowl to cool.
6. Once the soup is done simmering, stir in the coconut milk and maple syrup. Remove from heat and let cool slightly. Use an immersion blender to purée the soup directly in the pot, or blend in batches using a stand blender (do not exceed the blender’s max fill line). Secure the lid and use a kitchen towel to cover the top, puréeing until smooth. Transfer puréed soup to a serving bowl and repeat with remaining soup.
7. Taste and adjust seasoning if needed—add more coconut milk for creaminess or maple syrup for sweetness.
8. Ladle into bowls, garnish with toasted pepitas, and serve. Allow leftovers to cool completely before refrigerating in an airtight container for up to 4 days. This soup also freezes well for up to 3 months.