loveandlemons4.9
Pumpkin Soup
This creamy pumpkin soup recipe is comforting and warming—perfect for a cool fall night. I recommend making it with fresh kabocha squash, but buttercup squash, red kuri squash, or butternut squash would work here too.
👥 6 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 20 min🔥 Cook: 1h 20m👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●pot
- ●dutch oven
- ●blender
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 400°F 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.
pumpkin (kabocha squash is best)1 (4-pound)
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.
ground cumin1 teaspoon
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.
Water, as needed
5
Season to taste. Pour into bowls and garnish with additional coconut milk, fresh black pepper, and microgreens, if desired.
Microgreens, optional, for garnish
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