Ingredients:

  • 3 lbs pumpkin (Kabocha or Sugar Pumpkin), peeled and cubed into 1-inch pieces
  • 1 medium yellow onion, quartered
  • 6 cloves garlic, peeled
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 cups low sodium vegetable broth
  • 1/2 cup full fat coconut milk
  • 1 tbsp fresh ginger, grated

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed pumpkin, quartered onion, and garlic cloves on a sheet pan with olive oil, salt, and pepper. Spread them in a single layer.
  3. Roast for 25–30 minutes, tossing halfway through, until the pumpkin edges are golden brown and smell nutty.
  4. Transfer the roasted vegetables into a large pot. Add the vegetable broth and grated ginger.
  5. Bring the mixture to a gentle simmer over medium heat for 10 minutes to allow the flavors to marry.
  6. Stir in the coconut milk.
  7. Use an immersion blender to process the soup directly in the pot until completely smooth.