Roasted Pumpkin Bisque

Velvety roasted pumpkin purée with warming spices, a touch of cream, and toasted pepitas on top. The soup that makes your whole house smell like October.

Ingredients

• 3 lbs sugar pumpkin (or 2 cans pure pumpkin purée)
• 1 large yellow onion, roughly chopped
• 4 cloves garlic
• 3 cups vegetable or chicken stock
• 1 cup heavy cream or coconut cream
• 2 tbsp olive oil
• 1 tbsp butter
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• Salt and white pepper
• For serving: toasted pepitas, swirl of cream, chili oil

Instructions

1. 1

   Roast pumpkin: Halve pumpkin and remove seeds. Brush with olive oil and roast cut-side down at 400°F for 30-35 minutes until very soft. Scoop flesh out and set aside.

2. 2

   Sauté aromatics: Melt butter in a large pot over medium heat. Add onion and cook 8 minutes until soft and translucent. Add garlic and spices, cook 1 minute until fragrant.

3. 3

   Build the soup: Add roasted pumpkin flesh and stock to the pot. Bring to a simmer and cook 10 minutes. Remove from heat.

4. 4

   Blend until velvety: Use an immersion blender (or transfer in batches to a blender) and blend completely smooth. Return to pot.

5. 5

   Finish with cream: Stir in heavy cream. Taste and adjust seasoning with salt, white pepper, and more spices if needed. Heat gently -- do not boil after adding cream.

6. 6

   Serve: Ladle into warm bowls. Swirl in extra cream, scatter pepitas, and add a drizzle of chili oil if desired.