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To craft a truly remarkable Smoky Maple Roasted Pumpkin Soup, the foundation begins with the aromatic duo of onions and garlic. Sautéing these ingredients is not just about cooking; it's about layering flavors that will elevate your soup to a new level of deliciousness.

Smoky Maple Roasted Pumpkin Soup

Warm up this autumn with a bowl of Smoky Maple Roasted Pumpkin Soup, an irresistible blend of sweet and smoky flavors that captures the essence of fall. This hearty soup features sugar pumpkins roasted to perfection, combined with aromatic onions, garlic, and a touch of maple syrup for a delightful taste. It's not only comforting but also packed with nutrients like vitamins A and C, making it a wholesome choice for chilly evenings. Perfect for family gatherings or cozy nights in, let this seasonal dish bring warmth and joy to your table this fall!
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Ingredients
  

2 small sugar pumpkins (about 3-4 pounds), halved and seeds removed

2 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Salt and pepper, to taste

1 medium onion, diced

3 cloves garlic, minced

4 cups vegetable broth

1 cup coconut milk (or heavy cream for a richer flavor)

2 tablespoons pure maple syrup

1 tablespoon apple cider vinegar

Fresh thyme leaves, for garnish

Instructions
 

Preheat the oven: Preheat your oven to 400°F (200°C).

    Prepare the pumpkins: Cut the sugar pumpkins in half and scoop out the seeds. Drizzle the cut sides with olive oil and sprinkle with smoked paprika, cinnamon, nutmeg, salt, and pepper. Place them cut-side down on a baking sheet.

      Roast the pumpkins: Roast the pumpkins in the preheated oven for about 40-50 minutes, or until they are tender and easily pierced with a fork. Once done, let them cool slightly before scooping out the flesh.

        Sauté the aromatics: In a large pot over medium heat, add a splash of olive oil. Once hot, add the diced onion and sauté for about 5-7 minutes until it becomes translucent. Add the minced garlic and sauté for another 1-2 minutes until fragrant.

          Combine ingredients: Add the roasted pumpkin flesh to the pot along with the vegetable broth. Stir well and bring to a boil, then reduce the heat to a simmer. Let it cook for about 10-15 minutes to combine the flavors.

            Blend the soup: Using an immersion blender, blend the soup until smooth and creamy. (Alternatively, you can transfer the soup to a blender in batches.)

              Add creaminess and seasoning: Stir in the coconut milk, maple syrup, and apple cider vinegar. Taste and adjust seasoning with salt and pepper. Let it heat through for another 5 minutes.

                Serve and garnish: Ladle the soup into bowls and garnish with fresh thyme leaves. Drizzle a little extra maple syrup on top if desired.

                  Prep Time: 15 mins | Total Time: 1 hr 10 mins | Servings: 4-6