Ingredients
Vegetables and Aromatics
- 3 pounds pumpkin with skin (or 2 pounds / 900 g peeled and seeded)
- 1 onion, chopped
- 2 cloves garlic, grated
- 1 teaspoon fresh ginger, grated
- ¼ teaspoon red pepper flakes (optional)
- ½ teaspoon cumin (optional)
Liquids and Oils
- 3 tablespoons olive oil, divided
- 1 can coconut milk (15 oz / 400 ml can, light coconut milk preferred)
- 2 cups vegetable broth
- 2 tablespoons apple cider vinegar
- 1 lime, for juice and serving
Seasonings
- ¾ teaspoon salt (or more to taste)
- Black pepper, to taste
Garnish
- Fresh cilantro, for serving
Instructions
- Prep the Pumpkin: Preheat your oven to 400°F (200°C). If you have pre-cut pumpkin, use that to save time. Otherwise, cut the 3 pounds of pumpkin with skin in half, remove all seeds, peel off the skin, and chop the flesh into chunks.
- Roast Until Tender: Toss the pumpkin chunks with 2 tablespoons of olive oil, ¾ teaspoon of salt, and some black pepper. Spread them evenly on a baking sheet and roast for about 30 minutes until the pumpkin is soft and easily pierced with a fork.
- Cook the Aromatics: While the pumpkin roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Sauté the chopped onion for about 5 minutes until translucent. Add the grated garlic, grated ginger, red pepper flakes, and optional cumin. Cook for one more minute until fragrant.
- Blend Until Silky: Add the roasted pumpkin chunks to the pot along with the coconut milk and vegetable broth. Using an immersion blender, blend the mixture until smooth and creamy. Alternatively, carefully transfer to a standing blender and blend in batches.
- Simmer and Serve: Return the blended soup to the stove and bring it back to a gentle simmer. Stir in the apple cider vinegar, then taste and adjust the seasonings with additional salt and pepper if needed. Serve the soup hot, garnished with fresh lime juice squeezed over and sprinkled with cilantro.
Notes
- Use pre-cut pumpkin to save time on preparation.
- Light coconut milk reduces fat content but regular coconut milk can be used for a richer soup.
- Adjust red pepper flakes and cumin to your preferred spice level or omit if you prefer mild soup.
- Blending can be done in batches if using a standing blender to avoid spills.
- This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 1 month.
- For a creamier texture, add a splash of coconut cream or a dollop of plain yogurt before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Fusion
- Diet: Vegan
