It’s fall, I love pumpkin and I’m craving food made with pumpkin haha! So one of the other thing I made this week with pumpkin is a pumpkin soup. Don’t be intimated by cooking with a pumpkin. You simply need a big, sharp knife. A Chef’s knife will be perfect. You have to slice the top, removed the seeds with a sharp spoon, put the pumpkin side down on a baking sheet, and simply roast the pumpkin until cooked. I used the flesh to make the soup.
This pumpkin soup is pretty easy to make. It’s very flavorful and nourishing. It’s also very warming since I used cinnamon, nutmeg, ginger and cayenne, which are all warming spices – perfect for fall. If you would like your soup to be spicier, increase cayenne pepper. I also added full fat coconut milk to cream the pumpkin soup. It really adds a nice touch.
To garnish the soup, I simply toasted pumpkin seeds in a skillet with a little olive oil and sea salt. I kept it pretty simply. I also ate it with two pieces of organic, yeast-free millet bread. I rarely eat bread but had a good quality bread home so I enjoyed it with my soup. It was such a good meal and I had leftovers for two days.
The soup is vegan, gluten and soy-free. I hope you enjoy it!
- 1 tbsp coconut oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 10 cups roasted pumpkin flesh
- 2 cups vegetable broth
- 1 large can coconut milk
- 2 tsp sea salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- Dash cayenne pepper
- Rost pumpkin, if not done already: Preheat oven to 400F. Slice the stem off. Slice pumpkin in half. Scoop out the seeds and guts. Place face down on baking sheet. Roast for about 30-40 minutes or until cooked. Time will depend on the size of the pumpkin.
- In a large pot, heat coconut oil over medium heat. Add onion and cook for two-three minutes or until fragrant. Add garlic and ginger. Cook for another two minutes.
- Add cinnamon, nutmeg, ginger, cayenne and sea salt. Stir so that the onion mixture is covered with spices.
- Add pumpkin. Stir.
- Add broth. Bring to a boil, reduce heat to low, cover and let simmer for about 15-20 minutes.
- Turn off heat. Stir in coconut milk.
- Carefully blend the soup, and in batches if necessary.
I used full fat coconut milk but feel free to use light if you prefer.