1-Start by preheating your oven to 425 degrees Fahrenheit and lining a baking sheet with parchment paper. This sets the stage for roasting the pumpkin, which brings out its natural sweetness. Halve the pumpkin, scoop out the seeds, and cut it into quarters before brushing with 1 tablespoon of olive oil.

2-Roast the pumpkin cut side down for at least 35 minutes until it’s tender, then let it cool. In a large pot over medium heat, add the remaining 3 tablespoons of olive oil and cook the chopped onion, minced garlic, and ½ teaspoon sea salt for 8-10 minutes until the onion is translucent. For a helpful link, check out our guide to easy vegetable recipes for more ideas on prepping fresh produce.

3-Once the pumpkin is ready, peel the flesh and add it to the pot along with ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ⅛ teaspoon cloves, a tiny dash of cayenne pepper if you like some heat, and freshly ground black pepper to taste. Pour in the 4 cups of vegetable broth, bring it to a boil, and then simmer for 15 minutes to blend the flavors.

4-In a separate skillet, toast the ¼ cup pepitas over medium-low heat until they’re golden and fragrant. Stir in the ½ cup full fat coconut milk or heavy cream and 2 tablespoons maple syrup or honey, then blend the soup until it’s smooth using an immersion blender or a stand blender in batches. Adjust the seasoning as needed and serve topped with the toasted pepitas.