Yields: 4-6 servings
Prep Time: 15 minutes
Cook Time: 30-40 minutes
Ingredients:
Aromatics:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1-inch piece of fresh ginger, peeled and grated
- 1-2 teaspoons red pepper flakes (adjust for spice level)
Spices:
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- Salt and black pepper to taste
Pumpkin:
- 2 pounds (about 1 small) sugar pumpkin or butternut squash, peeled, seeded, and cut into chunks (or use 2 (15-ounce) cans of pumpkin puree)
Liquids:
- 4 cups vegetable broth or chicken broth
- 1 (14-ounce) can full-fat coconut milk (optional, for creaminess)
Garnishes (Optional):
- Roasted pumpkin seeds
- Chopped cilantro or parsley
- Croutons
- Swirl of cream or coconut milk
Instructions:
Prep the pumpkin (if using fresh):
- Preheat your oven to 400 degrees F (200 degrees C).
- Cut pumpkin or squash in half, scoop out seeds.
- Place cut-side down on a baking sheet and roast for 30-40 minutes, or until fork-tender.
- Let cool slightly before scooping out the flesh.
Sauté the aromatics:
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic, ginger, and red pepper flakes. Cook until fragrant, about 30 seconds.
Spice it up:
- Add the cumin, coriander, smoked paprika, cinnamon, salt, and pepper.
- Stir and cook for 1 minute.
Add the pumpkin and broth:
- Add the pumpkin (roasted or canned puree) and vegetable broth to the pot.
- Bring to a boil, then reduce heat to a simmer.
- Cook until flavors meld, about 15-20 minutes.
Blend until smooth:
- You can use an immersion blender (right in the pot) or carefully transfer the soup (in batches) to a regular blender.
- Blend until silky smooth.
Add richness (optional):
- Stir in the coconut milk for an extra creamy and luxurious touch.
Taste and adjust:
- Add additional salt, pepper, red pepper flakes, or a touch of honey or maple syrup if you prefer a hint of sweetness.
Serve and garnish:
- Ladle into bowls and top with your desired garnishes. Enjoy!
Tips:
- Make it your own: Experiment with different spices like curry powder, garam masala, or a pinch of cayenne pepper for extra heat.
- Fresh vs. canned: Fresh pumpkin adds extra depth, but canned puree offers convenience.
- Adjusting consistency: Add a bit more broth if you like a thinner soup; let it simmer longer to thicken it.
