Ingredient Assembly: Begin your culinary journey by gathering all the necessary ingredients for your creamy pumpkin soup. You’ll need readily available items like fresh pumpkin, vegetable broth, onions, garlic, heavy cream, and a medley of spices including nutmeg, cinnamon, salt, and pepper.

Pumpkin Preparation: Transform your pumpkin into manageable chunks, discarding the seeds and peeling off the skin (not required for Hokkaido Pumpkins). Arrange these pieces on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in a preheated oven at 400°F (200°C) for about 30-40 minutes until tender and slightly caramelized.

Ingredient Integration: Introduce the roasted pumpkin and potatoes to the pot with the sautéed onions and garlic. Stir well to marry all the flavors.

Broth Addition: Pour in the vegetable broth. The quantity depends on your preference for soup consistency. Start with about four cups and adjust as needed.

Spice Infusion: Elevate your soup’s flavor profile by adding spices like nutmeg and cinnamon, along with salt and pepper to taste. These spices will infuse your soup with a warm, comforting aroma.

Simmer and Blend: Allow your soup to gently simmer over low heat, stirring occasionally for about 15-20 minutes. This will ensure all the ingredients are well-incorporated and the flavors fully developed. Blend the soup until it achieves a velvety smooth texture. Be cautious when blending hot liquids.

Cream Addition: For an extra touch of indulgence, stir in about half a cup of oat milk creamer until fully incorporated.

Serve and Savor: Ladle your homemade creamy pumpkin soup into bowls and serve hot. Garnish with fresh herbs like parsley or chives for a pop of color and freshness. Add a few roasted seeds for a nutty crunch. Pair with crusty bread or crackers for a complete, satisfying meal.

Congratulations! You’ve just created a delicious bowl of creamy pumpkin soup from scratch. Enjoy :)