Roasted Pumpkin Soup Recipe

Preheat your oven to 425°F and line a baking sheet with parchment paper. Wash, dry, and trim off the stem of the pumpkin. Stand the pumpkin on the flat side and carefully cut it into quarters. Using a spoon, scrape out the seeds and pulp. Keep the seeds to make Roasted Pumpkin Seeds. Place pumpkin halves on a baking sheet cut-side down and bake for 35-40 minutes, or until easily pierced with a fork. Peel and discard the skin.

Place a large 5 1/2 Qt Dutch oven or heavy-bottomed pot over medium heat. Add chopped bacon and sauté until crispy and browned and fat is released, stirring occasionally, 5-6 minutes. Spoon out the bacon and transfer to a dish to use for garnish. Keep 3 Tbsp of bacon grease in the pot.

Add onion and sauté until softened, about 6-7 minutes. Add garlic, salt, pepper, cinnamon, nutmeg, and allspice, and sauté another 30-60 seconds until fragrant.

Add pumpkin flesh and the broth and bring everything to a boil. Reduce heat to a simmer, partially cover, and continue cooking for 15 minutes.

Blend the soup until creamy and smooth using an immersion blender or in batches in a high-powered blender.

Add the cream or coconut milk and return to a boil. Add maple syrup to taste, along with more salt and pepper to taste. Ladle into bowls and garnish with bacon and pepitas.