Maple Roasted Pumpkin Soup

There’s something about roasted pumpkin that feels like a hug from the inside out — especially when it’s drizzled with maple, caramelised until golden, and blended into a velvety soup. This festive twist brings a touch of sweetness balanced by savoury herbs and spices, creating a cosy bowl that feels both simple and special.

You will need (serves 4–6):

For the roasted vegetables:

• 1 medium butternut pumpkin (about 1.2kg), peeled and cut into chunks

• 1 brown onion, quartered

• 1/2 head of garlic bulb, sliced and placed into the pan

• 1–2 tbsp pure maple syrup

• 2 tbsp olive oil

• A few sprigs of thyme or sage (optional)

• Sea salt and black pepper

For the soup:

• 3–4 cups vegetable stock (depending on desired consistency)

• ½ cup coconut milk or cream (plus extra to drizzle)

• ½ tsp ground cumin(or whole cumin seeds

• ¼ tsp smoked paprika or ground chilli (optional, for balance)

• 1 tsp apple cider vinegar or lemon juice (to finish)

• Extra salt and pepper to adjust

To serve:

• Toasted pine nuts

• Chopped herbs

• Extra drizzle of olive oil or coconut c

Method:

1. Preheat your oven to 180°C.

2. In your Dutch oven, combine the pumpkin, quartered onion, garlic cloves, thyme or sage, olive oil, and maple syrup.

3. Season with sea salt and black pepper, then toss well.

4. Cover with the lid and roast for 30–40 minutes, until the pumpkin is soft and fragrant.

5. Remove the lid and roast for a further 15–20 minutes.
   This step intensifies the maple, sweetens the garlic, and gives the pumpkin its beautiful caramelised edges.

6. Allow the vegetables to cool for 5 minutes.

7. Remove the thyme and squeeze the garlic out of the bulb into the pan.

8. Add your stock, cumin and paprika

9. Transfer to your Vitamix using a ladle (OR use a stick blender if you have one).

10. Blend on high until smooth and velvety. Add more stock if you prefer a thinner soup.

11. Pour the smooth soup back into your Dutch oven. Warm gently over low heat and taste for seasoning.

12. Stir in the apple cider vinegar.

13. Ladle into bowls.

14. Top with toasted pine nuts, fresh herbs, and a swirl of olive oil or coconut milk.

Mindful Moment

Before you take your first spoonful, pause to notice the colour — that deep golden hue that feels like sunlight on a winter’s day. Inhale the aroma of roasted pumpkin, herbs, and a hint of sweetness. Let this bowl remind you that nourishment doesn’t have to be complicated — it can be found in the quiet act of slowing down.

You might quietly say to yourself:
“I invite warmth, stillness, and gratitude into this season.”