Description
Creamy roasted pumpkin soup flavored with warm spices and coconut milk, finished with toasted pepitas.
Ingredients
Scale
- 4 tablespoons olive oil, divided
- 1 4-pound sugar pie pumpkin
- 1 large yellow onion, chopped
- 4 large or 6 medium garlic cloves, pressed or minced
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3/4 teaspoon ground cloves
- Dash cayenne pepper (optional)
- Freshly ground black pepper, to taste
- 4 cups (32 ounces) vegetable broth
- 1/2 cup full-fat coconut milk or heavy cream
- 2 tablespoons maple syrup or honey
- 1/4 cup pepitas (green pumpkin seeds)
Instructions
- Preheat oven to 425?F (218?C) and line a baking sheet with parchment paper.
- Carefully halve the pumpkin and scoop out the seeds (reserve or roast seeds separately if desired, they are not needed for the soup).
- Slice each pumpkin half into quarters, brush or rub 1 tablespoon olive oil over the flesh, place quarters cut-side down on the baking sheet, and roast for about 35 minutes or until flesh is easily pierced with a fork; set aside to cool slightly.
- Heat the remaining 3 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, then add the chopped onion, garlic, and sea salt and cook, stirring occasionally, until the onion is translucent, about 8 to 10 minutes.
- While the onion cooks, peel the skin off the roasted pumpkin flesh and discard the skins.
- Add the pumpkin flesh to the pot along with cinnamon, nutmeg, cloves, cayenne (if using), and a few twists of freshly ground black pepper, breaking up the pumpkin a bit with your spoon, then pour in the vegetable broth.
- Bring the mixture to a boil, reduce heat, and simmer for about 15 minutes to allow the flavors to meld.
- While the soup simmers, toast the pepitas in a medium skillet over medium-low heat, stirring frequently, until fragrant, golden, and popping; transfer to a bowl to cool.
- Stir in the coconut milk and maple syrup, then remove the soup from heat and let it cool slightly.
- Blend the soup until smooth using an immersion blender in the pot or work in batches in a stand blender (do not overfill; hold a kitchen towel over the lid to protect from steam) and return the pur?ed soup to a serving container.
- Taste and adjust seasoning or sweetness, adding more coconut milk for creaminess or maple syrup for sweetness if desired.
- Ladle the soup into bowls, sprinkle with toasted pepitas, and serve.
- Cool leftovers completely before refrigerating for up to 4 days or freeze for up to 3 months.
- Prep Time: 20 mins
- Cook Time: 50 mins