Ingredients
Scale
- 1 medium sugar pumpkin (about 3–4 pounds)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 2 tablespoons maple syrup (optional for sweetness)
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1/2 teaspoon smoked paprika (optional, for depth)
- 1/4 teaspoon chili flakes (optional, for heat)
- 1/2 cup heavy cream or coconut milk (for a creamy version)
- 1/4 cup toasted pumpkin seeds (pepitas) for garnish
- Fresh thyme or sage for garnish
Instructions
- Prep the Pumpkin: Preheat your oven to 400°F (200°C). Slice the pumpkin in half, scoop out the seeds (save them if you want to roast later), and cut into wedges.
- Season and Roast: Toss the wedges with olive oil, salt, pepper, cinnamon, nutmeg, and maple syrup if using. Place on a baking sheet lined with parchment paper. Roast for 35-40 minutes until soft and caramelized.
- Sauté Base Flavors: While the pumpkin roasts, heat a skillet over medium heat. Add a bit of olive oil, then cook the onion until translucent, about 5 minutes. Add garlic, paprika, and chili flakes. Cook for another 2 minutes.
- Blend (Optional): For a smooth version, scoop the roasted pumpkin flesh into a blender with the sautéed mix and cream or coconut milk. Blend until silky.
- Serve: For a rustic version, roughly mash the roasted pumpkin with a fork and stir in the sautéed mix and cream. Serve warm, topped with toasted pepitas and herbs.
Notes
Don’t skip roasting the pumpkin—boiling won’t bring out the same depth of flavor. And always taste as you go. The right salt and spice balance makes all the difference.