Preheat your oven to 400°F (200°C). Halve the pumpkin and scoop out the seeds. Place the pumpkin halves (cut side down), the onion, and the garlic cloves on a baking sheet. Drizzle with olive oil. Roast for 40–45 minutes until the pumpkin flesh is soft when pierced with a fork.
Step 2
Let the pumpkin cool slightly, then scoop the flesh out of the skin. Place the roasted pumpkin, onions, garlic, and any juices from the pan into a large pot. Add the broth and the fresh ginger.
Step 3
Use an immersion blender (stick blender) to purée the soup directly in the pot until completely smooth. If using a standard blender, work in small batches and be careful with the hot liquid.
Step 4
Stir in the salt, pepper, nutmeg, and cinnamon. Bring the soup to a gentle simmer over medium-low heat.
Step 5
Stir in the heavy cream (or coconut milk). Taste and adjust seasonings. If the soup is too thick, add an extra splash of broth.
Step 6
Ladle into bowls. Top with toasted pumpkin seeds (pepitas), a drizzle of olive oil, or a crack of fresh black pepper.
Notes
Those are bred for carving and are watery and stringy. Look for "Sugar Pumpkins" or "Pie Pumpkins". They are smaller, denser, and much sweeter.
A dollop of Greek yogurt or crème fraîche provides a tangy contrast that cuts through the richness of the pumpkin perfectly.
This dish is special because...
This dish is special because of its sensory versatility. It manages to feel incredibly indulgent and "creamy" even if you choose to keep it dairy-free. The addition of aromatic spices like ginger and nutmeg creates a "warmth" that isn't about heat, but about comfort. It’s the culinary equivalent of a cashmere blanket on a rainy autumn afternoon.20
