pumpkin soup
Dinner
Pumpkin Soup
This spice-infused pumpkin soup with a velvety coconut milk base is the ultimate autumnal make-ahead meal.
Ingredients
- 1 medium pumpkin (about 4 pounds)
- 3 tablespoons olive oil, divided
- 1 medium onion, chopped
- 2 teaspoons minced garlic
- 2 teaspoons minced fresh gingerroot
- 1-1/2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/8 teaspoon ground nutmeg
- 3 cups reduced-sodium vegetable broth
- 1 can (14 ounces) coconut milk
- 1/4 cup sprigs fresh parsley, stems removed or fresh cilantro leaves
- 1 teaspoon cider vinegar or balsamic vinegar, optional
- freshly cracked black pepper, for serving
Directions
- Preheat oven to 400°. Cut pumpkin in half; scoop out seeds and trim off stem. Drizzle with 2 tablespoons oil. Place on foil-lined baking sheet; roast until flesh is soft and lightly browned, 50-60 minutes. Let cool to touch. Scoop flesh out; discard rind.
- Heat remaining 1 tablespoon oil in a Dutch oven or stock pot. Add onion; cook until tender, 4-5 minutes. Stir in garlic, ginger, salt, cumin, coriander, cardamom, pepper, red pepper flakes and nutmeg; cook one minute longer. Stir in cooked pumpkin, broth and coconut milk; simmer 10-15 minutes. Stir in parsley or cilantro and vinegar, if desired. Use an immersion blender to puree soup until very smooth.
- Serve in bowls with freshly cracked black pepper, if desired.
