Super easy and full of Fall flavors, this Creamy Pumpkin Soup is the perfect cozy recipe. Simply roast fresh pumpkins then purée it with herbs and spices for a sweet and savory soup. Warm up with the best from-scratch vegetarian dish all season long!
Pie Pumpkin | Oil | Salt | Garlic Sweet Onion | Ginger | Sage Thyme | Cinnamon | Nutmeg Black Pepper | Vegetable Broth Pure Maple Syrup Coconut Milk | Pumpkin Seeds
Preheat the oven to 400F. Cut pumpkin in half and remove stem. Scoop out seeds and strings. Oil, season, and roast for 40-60 minutes.
Sauté onion in Dutch oven and mix in ginger and garlic. Pour in vegetable broth and coconut milk, then sage, thyme, cinnamon, nutmeg, salt, and pepper. Bring to a boil, then cover and simmer for 5-10 minutes.
Turn off heat and add roasted pumpkin and maple syrup. Puree until smooth. Serve with lightly fried sage leaves and crushed pumpkin seeds.