Ingredients:

  • 1 (4 lb / 1.8 kg) sugar pumpkin or pie pumpkin
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 tsp (6g) kosher salt
  • ½ tsp (3g) cracked black pepper
  • 4 tbsp (56g) unsalted butter
  • 1 large (150g) yellow onion, diced
  • 2 medium (120g) carrots, diced
  • 2 stalks (60g) celery, diced
  • 4 cloves (20g) garlic, minced
  • 6 cups (1.4L) low-sodium vegetable broth
  • 1 cup (240ml) heavy cream
  • 1 tsp (2g) ground cumin
  • ¼ tsp (1g) ground nutmeg
  • 1 tbsp (15g) fresh lemon juice

Instructions:

  1. Carefully slice the top off the pumpkin to create a lid. Use a sturdy spoon to scoop out all the seeds and stringy pulp. Rub the interior and exterior with 1 tbsp (15ml) of olive oil and a pinch of salt.
  2. Place the pumpkin (cut side up) on a parchment-lined baking sheet. Roast at 400°F (200°C) for about 45–60 minutes until the flesh is tender and the edges show a deep, mahogany caramelization. Let it cool slightly.
  3. Melt butter in a Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 8–10 minutes until the vegetables are softened and the onions are translucent.
  4. Stir in the minced garlic, cumin, and nutmeg, cooking for another 60 seconds until the aroma is fragrant and nutty.
  5. Scoop the roasted pumpkin flesh directly from the shell into the pot, scraping the sides to get every bit of caramelized goodness. Pour in the vegetable broth.
  6. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
  7. Using an immersion blender, process the soup until completely smooth. Stir in the heavy cream and lemon juice. Taste and adjust salt and pepper.