Preheat your oven to 400°F (200°C). Cut the pumpkin into wedges, remove seeds and peel the skin, then place the pieces on a baking sheet. Drizzle with olive oil and toss to coat evenly.
Roast the pumpkin in the oven for about 30-40 minutes, until the flesh is tender and easily pierced with a fork. The pumpkin should be golden and slightly caramelized around the edges.
Remove the pumpkin from the oven and let it cool slightly. Scoop out the flesh into a blender or large pot. Set aside a few roasted bits for garnish if desired.
In a large pot, heat a splash of oil over medium heat and add the minced garlic. Sauté for about 30 seconds until fragrant and slightly golden.
Add the roasted pumpkin flesh to the pot with garlic. Pour in the vegetable broth and stir to combine.
Bring the mixture to a gentle simmer, then add cinnamon, salt, and pepper. Let it simmer uncovered for about 10 minutes to develop flavors.
Use an immersion blender directly in the pot, or transfer the soup in batches to a blender, and blend until smooth and velvety.
Taste the soup and adjust seasoning with additional salt, pepper, or a splash of water or broth if it’s too thick.
Pour the hot soup into bowls, and optionally garnish with roasted pumpkin bits or a drizzle of olive oil for added texture and presentation.
Enjoy your warm, smooth, and fragrant vegan pumpkin soup, perfect for chilly evenings.
