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
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.