Pumpkin Soup
Ingredients
-
1
whole
pumpkin (kabocha squash is best)
-
2
tablespoons
extra-virgin olive oil
-
1
medium
yellow onion, chopped
-
1
teaspoon
sea salt
-
3
cloves
garlic, 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
-
2½
cups
vegetable broth
-
1
tablespoon
apple cider vinegar
-
to taste
freshly ground black pepper
-
as needed
cups
water
-
optional
microgreens, 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, peel away the skin and measure 4½ packed cups of the flesh.
- In a large pot, heat the olive oil over medium heat. Add the onion, salt, and pepper, and sauté until soft.
- Add the garlic, ginger, cumin, coriander, turmeric, and cardamom, stirring until fragrant.
- Mix in the cooked squash, coconut milk, and broth, then simmer for 20 minutes. Stir in the vinegar.
- Transfer to a blender and blend until smooth, adding water as needed to reach desired consistency.
- Season to taste and serve, garnished with coconut milk and microgreens if desired.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
500mg
Cholesterol
0mg
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