Ingredients:

  • 4 lbs pumpkin or kabocha squash, peeled and cubed
  • 2 tbsp extra-virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 6 cups low-sodium vegetable broth
  • 1 tbsp maple syrup
  • 1/4 tsp ground nutmeg
  • 1 can (13.5 fl oz) full-fat coconut milk
  • 1 tbsp lemon juice

Instructions:

  1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper on a baking sheet.
  2. Roast pumpkin for 25–30 minutes until edges are golden-brown and slightly charred.
  3. Heat a splash of oil in a Dutch oven over medium heat. Add onions and cook until translucent and soft.
  4. Stir in minced garlic and grated ginger; sauté for 60 seconds until fragrant.
  5. Add the roasted pumpkin, vegetable broth, maple syrup, and nutmeg to the pot.
  6. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
  7. Stir in the coconut milk and lemon juice.
  8. Use an immersion blender to process the soup until silky smooth.