Step 1

Roasting pumpkin: set the oven rack to the center position and preheat to 400°.

Step 2

Wash and thoroughly dry the pumpkins. Place them on a sturdy cutting board. Use a chefs knife to remove the stem, then cut in half length-wise.

Step 3

Use a large spoon to remove the seeds. If desired, wash, separate, and dry the seeds for roasting later.

Step 4

Line a large baking sheet with parchment paper or foil. Grease with one tablespoon of olive oil, use a paper towel to spread evenly.

Step 5

Brush the flesh of the pumpkin halves with about 2 tablespoons of olive oil. Lightly sprinkle with salt. Place the pumpkin cut – side down and evenly spaced on the baking sheet.

Step 6

Roast until a knife can easily pierce into the flesh, about 30 to 35 minutes depending on the size.

Step 7

Allow the pumpkins to cool until easy to handle. Scoop out the flesh into a bowl, it should yield about 4 cups of flesh.

Step 8

For soup: in a large pot, heat, one tablespoon of olive oil, over medium heat. Add the onions, sauté until fragrant and translucent, about 3 to 4 minutes.

Step 9

Add minced garlic, thyme, and rosemary, sauté for 30 seconds.

Step 10

Add the apples, sauté for 5 minutes.

Step 11

Add 2 cups of vegetable stock, 3/4 teaspoons salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and cook until the apples are soft and tender, about 5 to 7 minutes. Turn off the heat.

Step 12

Add the roasted pumpkin flesh or canned pumpkin, and 2 cups of vegetable stock. Using a hand immersion blender, purée until smooth.

Step 13

Add the Greek yogurt, cinnamon, ginger, nutmeg, cloves, and allspice, then purée until smooth. Add more vegetable stock if needed to thin. Season to taste with salt and pepper.