Pumpkin Soup
Total Time
1 hr 40 mins
Prep Time
20 mins
Cook Time
1 hr 20 mins
Rating
4.91 out of 5 stars
(110)
Ingredients
6 servings
- 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
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Preparation
Step 1
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Step 2
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
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
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
Season to taste. Pour into bowls and garnish with additional coconut milk, fresh black pepper, and microgreens, if desired.
Step 6
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Chef's notes
The soup will thicken in the fridge, so I recommend reheating it on the stove, adding water as needed to loosen it to your desired consistency.
This soup also freezes well for up to 3 months. Transfer frozen soup to the fridge to thaw overnight before reheating.
The best types of squash for this recipe are kabocha squash, red kuri squash, buttercup squash, and butternut squash. All of these squashes have sweet, firm flesh that will give this soup a great creamy texture and pumpkin flavor.
