Name: Pumpkin Soup
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 6 servings
Cuisine: American
Ingredients: . Pumpkin Soup Ingredients; 1 (4-pound) pumpkin (kabocha squash is best); 2 tablespoons extra-virgin olive oil (plus more for drizzling); 1 medium yellow onion (chopped); 1 teaspoon sea salt (plus more for sprinkling); 3 garlic cloves (chopped); 1 teaspoon grated fresh ginger; 1 teaspoon ground cumin; ½ teaspoon ground coriander; ½ teaspoon turmeric; ½ teaspoon ground cardamom; 1 (14-ounce) can full-fat coconut milk (reserve a little for garnish); 2½ cups vegetable broth; 1 tablespoon apple cider vinegar; Freshly ground black pepper; Water (as needed); Microgreens (optional, for garnish)

Warm up your day with a delightful Pumpkin Soup that's both creamy and comforting! Perfect for chilly evenings, this recipe brings a burst of fall flavors right to your bowl.

Tips for Success

Roasting the pumpkin enhances its natural sweetness and flavor. Trust me, you’ll love this part!

Serving Suggestions

This soup pairs beautifully with crusty bread or a fresh salad for a complete meal.

Ingredients

Instructions

Prepare the Pumpkin:
Step 1

- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
Step 2

- Roast the Pumpkin: Cut the pumpkin in half and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper. Place cut side down on the baking sheet. Roast for 40 to 60 minutes, or until very soft. When cool to the touch, peel away the skin and measure 4½ packed cups of the flesh.
Step 3

- Sauté the Aromatics: Heat the 2 tablespoons of oil in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper and sauté until soft, 5 to 8 minutes. Add the garlic, ginger, cumin, coriander, turmeric, and cardamom and stir for 30 seconds, or until the spices are aromatic. Add the cooked squash, coconut milk, and broth and stir to combine. Simmer for 20 minutes, then stir in the vinegar.
Step 4

- Blend the Soup: Transfer to a blender, working in batches if necessary. Blend until smooth. Kabocha squash can vary in water content, so if your soup is too thick, add up to 1½ cups water (½ cup at a time) to reach your desired consistency.
Step 5

- Serve the Soup: Season to taste. Pour into bowls and garnish with additional coconut milk, fresh black pepper, and microgreens, if desired.

Nutrition

Calories: 250, Fat: 18g, Carbs: 20g, Protein: 4g

Cooking techniques

Roasting the pumpkin enhances its flavor, while blending creates a silky smooth texture.

Variations or substitutions

Feel free to substitute the coconut milk with a non-dairy milk of your choice for a lighter version.

Storage tips

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove.

Notes

For an extra kick, add a pinch of cayenne pepper when sautéing the spices!