Ingredients
Method
Roast the Pumpkin & Aromatics
- Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
- Place the pumpkin wedges, chopped yellow onion, and peeled garlic cloves on the baking sheet. Drizzle with 1.5 tablespoons of olive oil, sea salt, and black pepper, tossing until evenly coated.
- Turn the pumpkin wedges cut-side down. Roast for 35 to 40 minutes until the flesh is completely fork-tender and deeply caramelized around the edges.
Simmer with Broth & Spices
- Use a large metal spoon to scoop the tender roasted pumpkin flesh away from the skin directly into a large Dutch oven or soup pot over medium heat. Add the roasted onions and garlic.
- Pour in the vegetable broth and pure maple syrup. Stir in the ground ginger, cinnamon, nutmeg, and smoked paprika.
- Bring the mixture to a gentle boil, then lower heat to medium-low and simmer uncovered for 10 minutes so the warm aromatics meld into the pumpkin.
Puree to Velvety Bisque & Serve
- Remove the pot from the heat. Pour in the full-fat coconut milk, reserving 2 tablespoons for the final presentation.
- Use a high-powered immersion blender directly in the pot to puree the soup until entirely velvety, glossy, and lump-free (about 2 to 3 minutes). Season with extra sea salt and pepper to taste.
- Ladle the hot soup into warmed bowls. Drizzle an artistic spiral of coconut cream over each, scatter generously with crunchy toasted pepitas and crispy sage, and serve alongside toasted sourdough!