Recipe of the month: Pumpkin soup
Is there anything more autumnal than creamy pumpkin soup?
Pumpkin soup recipe ingredients
Most of the ingredients in this pumpkin soup recipe are pantry staples:
- Onion and garlic – They add savory depth of flavor.
- Olive oil – You’ll use it for roasting the pumpkin and sautéing the onion and garlic.
- Curry spices – Ginger, turmeric, cumin, cardamom, and coriander add warm, aromatic flavor. The mix of spices in this easy coconut curry is delicious in this pumpkin soup too!
- Coconut milk – It makes this soup rich and creamy without any heavy cream or dairy. Yep, this recipe is totally vegan and dairy-free!
- Vegetable broth – Use store-bought, or make homemade vegetable stock.
- Apple cider vinegar – Its tangy flavor balances the squash’s sweetness.
- And salt and pepper – To make all the flavors pop!
Beyond these basics, you’ll need a fresh pumpkin or winter squash.
How to Make Pumpkin Soup
This easy pumpkin soup recipe has three main parts:
- roast,
- simmer,
- and blend.
Here’s how it goes:
First, roast the squash. Preheat the oven to 400°F. Carefully cut the squash in half vertically, and use a spoon to scoop out the seeds. Rub the cut side of the squash with olive oil, salt, and pepper, and place it cut side down on a baking sheet lined with parchment paper.
Roast the squash in the oven until it’s completely soft, 40 to 60 minutes.
When the roasted squash is cool to the touch, peel away its skin and measure 4 1/2 packed cups of the soft pumpkin flesh.
Next, simmer! In a large pot over medium heat, sauté the onion until it softens. Add the spices, garlic, and ginger, and stir until fragrant, about 30 seconds. Mix in the measured squash flesh, broth, and coconut milk, and simmer for 20 minutes. Remove the soup from the heat, and stir in the vinegar.
Finally, blend. Allow the soup to cool slightly. Then, transfer it to a blender and puree until smooth (you could also use an immersion blender for this step!). The consistency will vary based on the water content of your squash, so if the soup is too thick, blend in water, 1/2 cup at a time, to reach your desired texture.
Season to taste. Pour into bowls, and enjoy!