Creamy Pumpkin Soup

Preheat your oven to 200°C (400°F). Cut the pumpkin or butternut squash in half, scoop out the seeds, and peel if using fresh. Toss the chunks with olive oil and a pinch of salt, spreading them evenly on a roasting pan. Roast for 30–40 minutes until edges are golden and flesh feels tender when pierced with a fork.
While the pumpkin roasts, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent and fragrant, about 5 minutes, until it starts to soften and turn slightly golden.
Add the minced garlic to the onions and cook for another minute, until the garlic becomes fragrant and slightly softened. Be careful not to let it brown too much, as it can turn bitter.
Once the pumpkin is roasted and cool enough to handle, scoop the flesh into your large pot with the sautéed onion and garlic. Pour in the warm vegetable broth and bring the mixture to a gentle simmer. Let it cook for about 10 minutes, allowing the flavors to meld and the pumpkin to soften further.
Use an immersion blender directly in the pot to blend the soup until silky smooth. Alternatively, transfer the mixture in batches to a blender, carefully pureeing until creamy and lump-free. The soup should have a vibrant orange color and a velvety texture.
Stir in the coconut milk, then add ground cinnamon, nutmeg, and a pinch of cayenne pepper if using. Let the soup simmer gently for another 5 minutes, stirring occasionally, to allow the spices to infuse. Taste and adjust salt or spices as needed.
Remove the soup from heat and let it sit for a few minutes to settle and cool slightly. Ladle the warm, creamy soup into bowls, garnishing with a swirl of coconut milk, fresh herbs, or a drizzle of good olive oil if desired. Serve hot for a cozy, comforting meal.

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