Description
This creamy pumpkin soup features roasted kabocha squash blended with aromatic spices, coconut milk, and vegetable broth, creating a comforting and warming dish perfect for cool fall nights. It’s easy to make and can be garnished with microgreens for a fresh touch.
Ingredients
Roasted Pumpkin
- 1 (4-pound) pumpkin (kabocha squash is best)
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Sea salt, for sprinkling
- Freshly ground black pepper, for sprinkling
Soup Base
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 teaspoon sea salt
- 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, to taste
- Water, as needed (up to 1½ cups)
Garnish
- Microgreens, optional
- Additional coconut milk
- Freshly ground black pepper
Instructions
- Preheat and Prepare Pumpkin: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Cut the pumpkin in half and scoop out the seeds. Drizzle the pumpkin halves with olive oil and sprinkle with salt and freshly ground black pepper.
- Roast the Pumpkin: Place the pumpkin halves cut side down on the prepared baking sheet. Roast for 40 to 60 minutes, or until the flesh is very soft when pierced with a fork. Let cool until you can handle it safely, then peel away the skin and measure out 4½ packed cups of the cooked pumpkin flesh.
- Sauté Aromatics: Heat 2 tablespoons of extra-virgin olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, 1 teaspoon sea salt, and several grinds of black pepper. Sauté the onion until it becomes soft and translucent, about 5 to 8 minutes.
- Add Spices and Garlic: Stir in the chopped garlic, grated ginger, ground cumin, coriander, turmeric, and cardamom. Cook for about 30 seconds until the spices become fragrant, taking care not to burn the garlic.
- Combine Pumpkin and Liquids: Add the roasted pumpkin flesh, full-fat coconut milk, and vegetable broth to the pot. Stir well to combine all ingredients and bring the soup to a gentle simmer.
- Simmer the Soup: Let the soup simmer for 20 minutes to meld all the flavors together. Then stir in the apple cider vinegar for a slight tang.
- Blend the Soup: Transfer the soup in batches to a blender and puree until smooth. If the soup is too thick, gradually add up to 1½ cups water (½ cup at a time) until you achieve your desired consistency.
- Season and Serve: Taste and adjust seasoning with additional salt and freshly ground black pepper as needed. Ladle the soup into bowls and garnish with a drizzle of reserved coconut milk, freshly ground pepper, and optional microgreens. Serve warm.
Notes
- A variety of winter squashes like buttercup, red kuri, or butternut can be used instead of kabocha.
- Use full-fat coconut milk for a rich and creamy texture, but light coconut milk can be substituted for a lower-fat option.
- Blending in batches helps achieve an ultra-smooth texture and prevents overfilling the blender.
- Adjust water quantity based on the natural water content of your squash to get desired consistency.
- Roasting the squash on the cut side down allows for tender flesh and concentrated flavors.
- Serve garnished with microgreens for an elegant presentation and added freshness.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: Fall, American