Ingredients:

●  Crusty bread for serving
●  1 medium pumpkin (about 2–3 lbs), peeled, seeded, and cubed
●  2 tablespoons olive oil
●  1 large onion, chopped
●  2 cloves garlic, minced
●  2 medium carrots, chopped
●  2 celery stalks, chopped
●  1 apple, peeled, cored, and chopped
●  1 teaspoon ground cinnamon
●  1/2 teaspoon ground nutmeg
●  1/2 teaspoon ground ginger
●  4 cups vegetable or chicken broth
●  1 cup coconut milk (or heavy cream for a richer soup)
●  Salt and pepper to taste
●  Fresh thyme or parsley for garnish

Instructions:

1. 1. Prepare the Pumpkin: Preheat your oven to 400°F (200°C). Toss the cubed pumpkin with 1 tablespoon of olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 25–30 minutes, or until tender and slightly caramelized.
      
      
   2. Cook the Vegetables: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5–7 minutes until the vegetables soften and the onions are translucent.
      
      
   3. Add the Apples and Spices: Stir in the chopped apple, cinnamon, nutmeg, and ginger. Cook for an additional 2–3 minutes until the apples start to soften and the spices are fragrant.
      
      
   4. Simmer the Soup: Add the roasted pumpkin to the pot along with the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15–20 minutes, allowing the flavors to meld together.
      
      
   5. Blend the Soup: Remove the pot from the heat. Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth.
      
      
   6. Finish the Soup: Stir in the coconut milk (or heavy cream) and return the pot to low heat. Let it warm through for another 5 minutes. Adjust the seasoning with salt and pepper to taste.
      
      
   7. Serve: Ladle the soup into bowls and garnish with fresh thyme or parsley. Serve with crusty bread on the side for a magical meal inspired by Cinderella’s transformation.

Optional Twist: For a touch of elegance, drizzle a bit of truffle oil on top of the soup or add a dollop of crème fraîche before serving.