📖 Instructions

1. Preheat your oven to 400°F (200°C). This ensures the pumpkin roasts evenly and develops a beautiful caramelization. Trust me, roasting is key to the soup's flavor depth!
2. Prepare the pumpkin: Halve the pumpkin and scoop out the seeds. Drizzle the cut sides with 2 tablespoons of olive oil and sprinkle with salt and pepper. Place the pumpkin halves cut-side down on a baking sheet.
3. Roast the pumpkin: Roast for 45-60 minutes, or until the pumpkin is fork-tender. You should be able to easily pierce the skin with a fork. This step is crucial for a smooth and creamy soup.
4. While the pumpkin roasts, prepare the aromatics: In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
5. Add thyme and broth: Stir in the fresh thyme leaves and cook for another minute. Pour in the chicken broth (or vegetable broth for a vegan option) and bring to a simmer.
6. Scoop out the pumpkin flesh: Once the pumpkin is cool enough to handle, scoop out the roasted flesh and add it to the pot with the broth. Discard the skin.
7. Blend the soup: Use an immersion blender to blend the soup until smooth and creamy. If you don't have an immersion blender, you can carefully transfer the soup to a regular blender in batches. Be cautious when blending hot liquids!
8. Season and adjust consistency: Season the soup with salt and pepper to taste. If the soup is too thick, add a little more broth to reach your desired consistency.
9. Finish with cream (optional): For a richer soup, stir in the heavy cream or coconut cream (for a vegan option). Heat through gently, but don't boil.
10. Garnish and serve: Ladle the soup into bowls and garnish with fresh thyme sprigs, a swirl of cream, or a sprinkle of toasted pumpkin seeds. Serve hot and enjoy!