Ingredients:

  • 4 lbs pumpkin, peeled, seeded, and cut into 1-inch cubes
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 medium yellow onion, diced
  • 4 cloves garlic, smashed
  • 2 tbsp unsalted butter
  • 1 tsp smoked paprika
  • 6 cups low-sodium vegetable broth
  • 1 cup full-fat coconut milk
  • 1 tbsp apple cider vinegar

Instructions:

  1. Preheat oven to 425°F (220°C). Toss pumpkin cubes with olive oil, salt, and pepper on a baking sheet in a single layer. Roast for 20–25 minutes, flipping once, until edges are deeply browned.
  2. Heat butter in a pot over medium heat. Add diced onion and cook until translucent (about 5 minutes). Stir in smashed garlic and smoked paprika, cooking for another 60 seconds.
  3. Transfer roasted pumpkin cubes into the pot. Pour in vegetable broth and simmer gently for 10 minutes. Use an immersion blender to puree until completely smooth.
  4. Stir in coconut milk and apple cider vinegar. Taste and adjust seasoning as needed.