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Prep time: 20 Mins
Total time: 1 Hour
Cook time: 40 Mins
Yield: 6 Servings

This beautiful soup will warm you up from the inside out.


  • 4 tbsp olive oil, divided
  • One 4lb sugar pie pumpkin
  • 1 large yellow onion, chopped
  • 1 cup La Terra Fina Caramelized Onion with Roasted Garlic Dip & Spread, plus more for topping
  • 4 garlic cloves, minced
  • ½ tsp sea salt
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ⅛ tsp cloves
  • A dash of cayenne pepper (optional, if you like spice)
  • 1/2 tsp freshly ground black pepper
  • 4 cups vegetable broth
  • 1/4 cup full fat coconut milk or heavy cream
  • 2 tbsp maple syrup or honey
  • ¼ cup pumpkin seeds (for topping)


  1. Preheat oven to 425 F.
  2. Halve the pumpkin and scoop out the seeds.
  3. Slice each pumpkin halve in half to make quarters. Brush with olive oil and roast for 35 minutes, until the orange flesh is easily pierced through with a fork.
  4. Sautée onion, garlic in a skillet. Cook, stirring occasionally, until onion is translucent. Peel the pumpkin skin off the pumpkins.
  5. Add the pumpkin flesh, cinnamon, nutmeg, cloves, Caramelized Onion with Roasted Garlic Dip & Spread and freshly ground black pepper. Pour in the broth. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes.
  6. Once the pumpkin mixture is done cooking, stir in the coconut milk and maple syrup. You can use an immersion blender to blend this soup in the pot or just a stand blender and blend in batches. 
Top with more dip and pumpkin seeds.

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