Ingredients:

  • 4 lbs sugar pumpkin, peeled and cubed
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp salted butter
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh sage, chopped
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 6 cups low-sodium vegetable broth
  • 1 can (400ml) full-fat coconut milk
  • 1 tbsp maple syrup
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed pumpkin with olive oil, salt, and pepper on a parchment-lined baking sheet. Roast for 30–40 minutes, flipping halfway through, until edges are mahogany-colored and tender.
  2. Melt butter in a Dutch oven over medium heat. Sauté diced onions for 5–7 minutes until translucent. Stir in minced garlic, chopped sage, cinnamon, and nutmeg, cooking for another 2 minutes until aromatic.
  3. Add the roasted pumpkin cubes and vegetable broth to the pot. Bring to a gentle simmer for 10 minutes. Stir in the full-fat coconut milk and maple syrup.
  4. Use an immersion blender or stand blender to process the soup on high for 60–90 seconds until completely smooth. Stir in fresh lemon juice before serving.