This might be the easiest (and most colorful!) soup you’ll ever make. +It tastes like a spoonful of fall.
My secret to the most flavorful roasted squashes, pumpkin is technically a squash, is to tuck the herbs, garlic and onions in the cavity as they roast. It really makes a super simple soup as you then just toss everything into the blender. Let me know how much you enjoy this one!
Easy Sheet Pan Roasted Pumpkin Soup
1 pie pumpkin
4 cloves garlic cloves, smashed
1/4 red onion, sliced
2 sprigs, 2 thyme sprigs, 2 sage leaves
1/2 cup coconut milk
1/4 – 1/2 cup broth or water (as needed)
1 tbls avocado or olive oil
salt and pepper
Preheat oven to 400 degrees. Carefully cut the pumpkin in half, scoop out the seeds, save for roasted pumpkin seeds. Rub the pumpkin flesh with the oil, sprinkle with salt and pepper. Set in a glass baking dish or on a sheet pan, cut side down.
Tuck the garlic, onions and herbs in the cavity of the pumpkin. Roast until pumpkin is tender. About 30 minutes. Try piercing a pairing knife in to test it.
Remove from oven, cool until you are able to handle. Throw away the rosemary and thyme twigs. Scoop out the pumpkin and place in a blender with the garlic and onions. Add the coconut milk and blend, adding either a bit more milk, broth or water as needed to reach desired consistency. Blend until smooth.