Immersion BlenderTraditional blender works too, but I highly recommend an immersion blender.
Ingredients
2-4TbspOlive Oil
13-4lb Sugar Pumpkin(or "Pie Pumpkin")
1LargeSweet OnionChopped
5ClovesGarlicMinced
1tspCinnamon
1/2tspNutmeg
1/8tspGinger
1/8tspCayenne Pepper
1/4tspPaprika
1/2tspSalt
1/4tspPepper
3CupsVegetable Broth(can substitute with Chicken broth)
1/4CupHeavy Cream
Instructions
Roast Pumpkin
Preheat oven to 425°f. Line a baking sheet with parchment paper and set aside.
Slice the sugar pumpkin for roasting in half and remove the seeds. Cut the halves into 2 wedges and lightly brush with olive oil. Place on the prepared baking sheet, on its side.
Roast the pumpkin for 15 minutes, then flip the wedges onto their other sides. Continue roasting an additional 15 minutes. The pumpkin is done when skin is fork-tender. When the pumpkin is done, remove it from the oven and set aside to cool.
Once cooled remove the skin off the pumpkin. Chop the pumpkin into small cubes.
Make the Soup
Heat 1 Tablespoon olive oil in a dutch oven. Add the onion and cook until translucent, about 3-4 minutes. Add garlic and cook an additional 2 minutes.
Add the pumpkin, cinnamon, nutmeg, cayenne pepper, smoked paprika, salt, pepper, and vegetable broth to the dutch oven. Bring to a simmer, cover and cook 10 minutes.
Remove from heat and add the heavy cream. If using a traditional blender, allow soup to cool before transferring to the blender. If using an immersion blender you can move directly onto the next step.
Use an immersion blender to puree soup or use a traditional blender to puree the soup until smooth in small batches (insure soup is completely cooled before using a traditional blender).
Return the pureed soup to the pot (if using a blender) and simmer until heated through and serve as desired.