Add the pumpkin to a baking sheet lined with foil or parchment paper. Drizzle about 1 tablespoon of olive oil over the pumpkin; toss to mix well. Roast the pumpkin for 40 minutes or until fork-tender; set aside to cool for a few minutes.
In a large saucepan or Dutch oven, add the remaining 1 tablespoon of olive oil. Over medium heat, cook the onions for about 4 minutes until translucent. Add the garlic and sauté for 3 minutes longer. Add the roasted pumpkin, salt, pepper, ginger, cumin, turmeric, and broth. Bring to a boil, then cover and simmer for about 15 minutes.
Blend the mixture with an immersion blender or transfer to a blender to blend until smooth.
Add the mixture back to the pan. Add the coconut milk and stir well; continue to simmer for another 10 minutes. Remove from heat.
Garnish the soup with pepitas, crème fraîche, and POM Arils.
Ingredients
1 2-lb. sugar pumpkin, peeled, seeded, and cut into ½" pieces
2 tablespoons extra-virgin olive oil, divided
1 yellow onion, diced
4 garlic cloves, minced
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground ginger
½ teaspoon ground cumin
½ teaspoon ground turmeric
2 cups vegetable broth
1 14-oz. can full-fat coconut milk
¼ cup pepitas (pumpkin seeds), for garnish
¼ cup crème fraîche, for garnish
¼ cup POM Wonderful Pomegranate Arils, for garnish
