Roasted Pumpkin Soup
Creamy pumpkin soup with ginger and coconut milk.
Servings: 5 cups
Calories: 236kcal
Equipment
Ingredients
- 1 sugar pumpkin
- 1 tablespoon olive oil (divided)
- 1¼ teaspoon sea salt (divided)
- ¼ teaspoon black pepper
- ¼ cup onion (diced)
- 1 tablespoon roasted garlic (diced)
- 1 tablespoon fresh ginger (diced)
- 1½ cups chicken or Vegetable stock
- ¼ teaspoon nutmeg (freshly ground)
- ¼ teaspoon cayenne pepper (optional)
- 13½ ounces canned coconut milk
Instructions
- Preheat oven to 375°F.
- Using a sharp knife, slice the top off of the pumpkin, then slice it in half, and scoop out the seeds and guts.
- Rub pumpkin flesh with ½ teaspoon olive oil, and sprinkle with ¼ teaspoon salt and ¼ teaspoon black pepper. Place the pumpkin cut side down on a foil-cover baking sheet, and bake for 30 minutes. Flip pumpkin over and bake an additional 15 minutes.
- Turn the oven off and remove the pumpkin, then allow to cool. Meanwhile, add the remaining olive oil to a Dutch oven, and sauté the onion for a few minutes. Add diced roasted garlic and ginger and sauté for an additional minute.
- Scoop out the roasted pumpkin and cut into chunks, then add to the Dutch oven.
- Add chicken or vegetable stock, salt, freshly grated nutmeg, and cayenne pepper (if using). Cover and simmer for 20 minutes. Blend the soup using an immersion blender.
- Stir the coconut milk into the soup and simmer for 5 minutes over low heat. Taste the soup and adjust the seasoning if necessary. Ladle soup into bowls and top with shelled and roasted pumpkin seeds or toasted coconut.
Notes
- For a thicker texture, you can add a sweet potato while you simmer the pumpkin and other ingredients.
- Keep the blender head under the soup mix at all times to avoid getting splattered by the hot soup.
- Don't have canned coconut milk on hand? Just use cream or half and half instead.
- For a sweeter flavor, consider adding a diced carrot.
- As far as the spices are concerned, cinnamon would go great in this soup, along with curry, turmeric, and cumin.
- Another great option is a sprinkling of dukkah spice.
Nutrition
Serving: 1cup | Calories: 236kcal | Carbohydrates: 11g | Protein: 3g | Fat: 20g | Saturated Fat: 14g | Cholesterol: 2mg | Sodium: 707mg | Sugar: 3g
