📖 Instructions

1. First things first, preheat your oven to 400°F (200°C). Grab a large baking sheet and toss your pumpkin chunks with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on the baking sheet. This roasting process is key for getting maximum flavor!
2. Next, pop that baking sheet into the preheated oven. Roast for about 30-40 minutes, or until your pumpkin is nice and tender. You should be able to easily pierce it with a fork. If you're using canned pumpkin, skip this step (but you're missing out on some serious flavor!)
3. While the pumpkin is roasting (or if you're using canned, simultaneously), grab your large pot and heat up 1 tablespoon of olive oil over medium heat. Add the onion and sauté until it's softened and translucent—about 5 minutes. Don't rush this part; a slow sauté will bring out the onion’s sweetness.
4. Now, add the garlic to the pot and cook for another minute, just until fragrant. Be careful not to burn the garlic—it gets bitter real quick!
5. Once the pumpkin is roasted and cooled slightly, add it to the pot with the onion and garlic. Add the vegetable broth and bring everything to a gentle simmer. Let it simmer for about 10-15 minutes to allow the flavors to marry and deepen. Mmm, delicious!
6. Now for the magic! Using your immersion blender (or carefully transferring the soup to a regular blender in batches), blend the soup until it's completely smooth and creamy. If using a regular blender, vent the lid to prevent pressure build-up.
7. Season the soup to your liking. Start with salt and pepper, then add a pinch of nutmeg or cinnamon for warmth, and a dash of cayenne pepper for a tiny kick if you dare!
8. Finally, ladle the soup into bowls. Top with a generous sprinkle of crumbled feta cheese, toasted pumpkin seeds, or a swirl of cream (or coconut cream, for a vegan twist). Serve immediately and enjoy the warm, comforting goodness!