Spicy Roasted Pumpkin Soup

Ingredients

• 1 medium pumpkin (about 3–4 cups pumpkin flesh), peeled, seeded, and cubed

• 2 tbsp olive oil

• Salt & black pepper, to taste

• 1 medium onion, diced

• 3 garlic cloves, minced

• 1 tsp grated fresh ginger

• ½–1 tsp cayenne pepper (adjust to taste)

• 1 tsp smoked paprika

• 1 tsp ground cumin

• 4 cups vegetable or chicken broth

• 1 cup coconut milk (or heavy cream)

• Juice of ½ lemon or lime

• Optional garnish: pumpkin seeds, fresh cilantro, a drizzle of coconut milk or cream

Instructions

1. Roast the Pumpkin:
   Preheat oven to 400°F (200°C). Toss pumpkin cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast 25–30 minutes until tender and lightly caramelized.

2. Sauté Aromatics:
   In a large pot, heat remaining 1 tbsp olive oil over medium heat. Add onion, garlic, and ginger; sauté 3–4 minutes until soft.

3. Add Spices:
   Stir in cayenne, smoked paprika, and cumin. Cook 30 seconds to bloom the spices.

4. Add Pumpkin & Broth:
   Add roasted pumpkin and broth. Bring to a boil, then reduce heat and simmer 10–15 minutes to let flavors meld.

5. Blend:
   Use an immersion blender or transfer to a countertop blender. Blend until smooth and creamy.

6. Finish:
   Stir in coconut milk and lemon or lime juice. Adjust seasoning with salt, pepper, or extra cayenne if desired.

7. Serve:
   Ladle into bowls and garnish with pumpkin seeds, fresh cilantro, or a drizzle of coconut milk/cream.