Pumpkin Soup
Creamy, velvety pumpkin soup with coconut milk, ginger, cumin and cardamom, finished with a splash of apple cider vinegar. Perfect for a cool fall night.
This warming pumpkin soup is the perfect comfort food for chilly days. Using either roasted fresh pumpkin or simple canned puree, this recipe combines creamy coconut milk with an aromatic blend of spices to create a velvety texture and deep flavor.
Instructions
- 1
If using fresh pumpkin, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 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. If you're using canned pumpkin, there's no need to measure: you'll use all the puree in the 2 (15-ounce) cans.
- 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 cook, stirring occasionally, for 5 to 8 minutes, or until softened. Add the garlic, ginger, cumin, coriander, turmeric, and cardamom and stir for 30 seconds, or until the spices are aromatic. Add the cooked pumpkin, coconut milk, and broth and stir to combine. Simmer for 20 minutes, then stir in the vinegar.
- 4
Transfer to a blender, working in batches if necessary. Blend until smooth. Fresh pumpkin 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.
- 5
Season to taste. Pour into bowls and garnish with additional coconut milk, fresh black pepper, and microgreens, if desired.
I absolutely love how the creaminess of the coconut milk balances the warmth of the ginger and cardamom; it results in a truly velvety texture. Roasting the pumpkin makes the flavor much deeper than a standard quick soup, though it is less traditional than an Italian zucca crema, which usually relies on olive oil and sage. It is a wonderfully fragrant dish that tastes incredibly cozy.
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