Pumpkin Soup
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 40 mins
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Servings
6
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Course
Main Course, Soup
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Cuisine
American
Pumpkin Soup
Description
Pumpkin Soup begins by roasting a halved kabocha squash until tender, then peeling and measuring the flesh. Aromatics like onion, garlic, and fresh ginger are sautéed with warm spices—cumin, coriander, turmeric, and cardamom—to build the flavor base. The roasted squash is combined with coconut milk and vegetable broth, then simmered to meld the flavors. After blending until smooth, cider vinegar is stirred in to add a touch of brightness and balance. The soup's consistency can be adjusted with water if needed.
The finished soup is creamy and warmly spiced, highlighting the natural sweetness of the kabocha squash enhanced by the coconut's richness and the vibrant spices. Its velvety texture makes it inviting as a light meal or starter. Garnishes like microgreens and a drizzle of coconut milk add freshness and visual appeal.
This recipe suits those who enjoy spiced vegetable soups with a smooth consistency and subtle tropical notes from the coconut milk. It's a good choice for cooler days and pairs well with crusty bread or a fresh salad.
Ingredients
- 1 pumpkin kabocha squash is best; 4-pound
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 1 yellow onion chopped, medium
- 1 teaspoon salt plus more for sprinkling, sea salt
- 3 garlic chopped, cloves
- 1 teaspoon ginger grated fresh
- 1 teaspoon cumin ground
- ½ teaspoon ground coriander
- ½ teaspoon Turmeric
- ½ teaspoon ground cardamom
- 1 coconut milk full-fat; 14-ounce can; reserve a little for garnish
- 2½ cups vegetable broth
- 1 tablespoon apple cider vinegar
- black pepper freshly ground
- water as needed
- microgreens optional, for garnish
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- 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.
- 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.
- 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.
- Season to taste. Pour into bowls and garnish with additional coconut milk, fresh black pepper, and microgreens, if desired.
User Reviews
Overall Rating
4.9
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