Prep Time: 15 minutes
Cook Time: 60 minutes
Servings: 4

Ingredients:

• 1 (4 lb.) pumpkin
• 2 tablespoons olive oil
• Kosher salt
• Black pepper
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1-inch piece of fresh ginger, peeled and minced
• 4 ½ cups reduced-sodium vegetable broth
• Pinch of ground nutmeg
• Crème fraiche, for garnish
• Crusty bread, for serving

Directions:

1. Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
2. Halve the pumpkin and scoop out the seeds.
3. Cut the pumpkin into large chunks and transfer to the baking sheet.
4. Drizzle with one tablespoon of oil then toss.
5. Season with a generous pinch of salt and black pepper.
6. Roast for 35 minutes or until tender and browned.
7. Remove from the oven and set aside to cool for 5 minutes.
8. Remove and discard the skin.
9. Heat the remaining tablespoon of oil in a large saucepan over medium-high heat.
10. Sauté the onion for 3 minutes before adding the garlic and ginger.
11. Sauté for an additional 2 minutes. 
12. Transfer the pumpkin to the saucepan, pour in 4 cups of vegetable broth and add the nutmeg. Stir.
13. Bring to a boil then reduce to a simmer. Simmer uncovered for 20 minutes.
14. Using an immersion blender, standard blender, or food processor, puree the soup until smooth. Add more vegetable broth if needed to achieve the desired consistency.
15. Season the soup to taste with salt and black pepper.
16. Ladle into bowls, garnish with crème fraiche, and serve with crusty bread.