📖 Instructions

1. Preheat your oven to 400°F (200°C).
2. Halve a head of garlic, cut off the top to expose the cloves, and drizzle with olive oil. Roast for 30-40 minutes, or until very soft and caramelized. This step is *key* to the amazing flavor of the soup! Let the garlic cool slightly before squeezing the cloves out of their skins.
3. Peel and chop one medium-sized pumpkin or butternut squash. I usually use a butternut squash because it's easier to work with, less stringy… unless you like stringy things, in which case, all the power to you!
4. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add one chopped onion and sauté until translucent—about 5 minutes. This is where I always get distracted by something silly. Like squirrels fighting over a nut. Okay, back to the soup!
5. Add the chopped pumpkin and 4 cups of vegetable broth or chicken broth. Bring to a simmer and cook until the pumpkin is tender, about 20-25 minutes. Taste it, and adjust seasoning (salt and pepper) as needed.
6. Stir in the roasted garlic cloves and a few sprigs of fresh thyme. If you only have dried thyme, use about 1 teaspoon. (I sometimes forget to buy fresh herbs, and dried herbs work just fine in a pinch!)
7. Use an immersion blender to blend the soup until it's creamy and smooth. Alternatively, carefully transfer the soup to a regular blender in batches. (Warning: Don't fill the blender all the way up!)
8. Simmer gently for another 5 minutes, allowing flavors to meld. Now it's time to taste test and adjust the seasoning again. I find it's easy to underestimate the salt at this stage. So err on the side of caution and add a bit more than you think you need.
9. Serve hot, garnished with a swirl of cream (optional), a few extra thyme leaves, or some toasted pepitas. And there you have it—a perfect, comforting bowl of happiness!
10. Enjoy! And don’t forget to share some with your friends… or maybe not. This soup is that good! 😉