Ingredients:

  • 3 lbs sugar pumpkin or butternut squash, peeled and cubed
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 4 cups low-sodium vegetable broth
  • 1 can (13.5oz) full-fat coconut milk
  • 1 tbsp fresh lime juice

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the pumpkin cubes with olive oil, salt, and pepper on a large rimmed baking sheet.
  3. Spread the pumpkin in a single layer and roast for 25–30 minutes until the edges are mahogany-brown and the centers are tender.
  4. Heat olive oil in a Dutch oven over medium heat.
  5. Add the diced onion and sauté for 5–7 minutes until translucent and fragrant.
  6. Stir in the minced garlic and grated ginger; cook for another 60 seconds.
  7. Stir in the cinnamon and nutmeg, toasting the spices for 30 seconds to unlock their essential oils.
  8. Add the roasted pumpkin, vegetable broth, and coconut milk to the pot.
  9. Simmer the mixture and use an immersion blender (or high-speed countertop blender) to blend until creamy and velvety.
  10. Stir in the fresh lime juice and season with additional salt and pepper to taste.