Ingredients:

  • 1 medium sugar pumpkin (about 3 pounds/1.36 kg), halved and seeded
  • 1 tablespoon olive oil (plus extra for drizzling)
  • 1 large yellow onion, chopped (about 1 ½ cups/150g)
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (or chicken broth) (950ml)
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup heavy cream (120ml) (optional, for extra richness)
  • Salt and freshly ground black pepper to taste
  • Toasted pumpkin seeds (optional, for garnish)
  • Fresh sage leaves (optional, for garnish)
  • A swirl of cream (optional, for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Drizzle cut sides of pumpkin with olive oil, season with salt and pepper, and place cut-side down on baking sheet.
  2. Roast for 40-45 minutes, or until pumpkin is tender when pierced with a fork.
  3. While the pumpkin roasts, heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  4. Once the pumpkin is cool enough to handle, scoop out the flesh and add it to the pot with the sautéed onions and garlic.
  5. Add vegetable broth, sage, nutmeg, and cinnamon. Bring to a simmer, then reduce heat and simmer for 15 minutes to allow flavors to meld.
  6. Use an immersion blender (or carefully transfer soup to a regular blender) to blend until smooth.
  7. Stir in heavy cream (if using). Season with salt and pepper to taste.
  8. Ladle into bowls and garnish with toasted pumpkin seeds, fresh sage, and a swirl of cream, if desired. Enjoy your pumpkin soup!